On Sunday, a very generous family brought a huge bucket of tomatoes to share. After everyone had left the building, the bucket was still quite full, so the family sent us home with the tomatoes! Yay! I love having fresh tomatoes that can be saved for use during the fall and winter months! I usually just simmer them down and make crushed tomatoes for spaghetti or pizza sauce. I wanted to try something new, so I found the directions for making fire-roasted tomatoes. It's quite easy and these will be perfect to add into soups and stews!
Preheat oven to 250 degrees. Slice tomatoes in half, toss with a 1/3 c. olive oil, and line up cut-side-down on a large jelly roll pan.
Roast for 1 1/2 hours, until the tomatoes are soft and have just begun to exude their juices. (okay, I totally copied that phrase from a tomato site...who says "exude their juices" with a straight face?)
Let the tomatoes cool slightly and remove the skins.
Pour into a large freezer bag and squeeze out as much air as possible.
Freeze for later or refrigerate and use within a few days.

Let the tomatoes cool slightly and remove the skins.
Pour into a large freezer bag and squeeze out as much air as possible.
Freeze for later or refrigerate and use within a few days.
I think these tomatoes are going add a lot of delicious flavor to our soups!
2 comments:
That's awesome! My major "staple" ingredient to have on hand is canned diced tomatoes, but these would be SO much better!
I love YOUR new look...it inspired me. Mine was actually pretty easy to get going, but there's a lot more I can still do to it. If you're interested....scroll way down to the bottom of mine to get to the link. Cuz believe me...I am horrible at computer stuff!!
What a neat recipe. With the 47,000 tomatoes we have this year... we might have to try this instead of canning them all!!
Blessings-
Amanda
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