Fire Roasted Tomatoes

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.

I think these tomatoes are going add a lot of delicious flavor to our soups!