Slow Roasted Tomatoes, Frozen

Roma Tomatoes ready for the oven

7/7/2020 – This was inspired by Collen Leonard and the blog here.

  1. We trimmed the medium round tomatoes from the garden, cut them in half and removed the seeds and juice. We fixed enough to cover a ½-sheet pan with one layer; not crowded. Did the same thing with the small Romas.
  2. Drizzle liberally with olive oil, add chopped garlic, dried basil (did not yet have a lot in the garden), salt and pepper.
  3. Baked in a preheated 350-degree convection oven for 2 hours.
  4. Pack in zip-lock freezer bags and froze.

After 2 hours in the oven, and the house smelling great, they looked about 50% dehydrated, browned, and crusty; but still too wet to vac pack. The full trays of raw each cooked down to less than a pint in a zip-lock quart bags; i.e. we had four bags each holding less than a pint.

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