Slow Roasted Tomatoes for the Freezer

Who has lots and lots of tomatoes??? I do! I do! I was somewhat surprised because my tomato plants did not grow very tall and the leaves were not healthy once the tomatoes started growing, however, I still ended up with extra tomatoes and this is my favorite method of storing fresh tomatoes for use over the winter. So whether you have extra from your garden, a generous neighbor, or you decide to buy some, here is a great way to ensure you will have the fresh flavor of summer in the middle of winter! 


Slow Roasted Tomatoes
fresh tomatoes sliced in half lengthwise (I used about 3 lbs.)
sea salt or kosher salt(1 teaspoon)
fresh ground pepper (1/2 teaspoon)
garlic powder (1 teaspoon)
olive oil
Preheat oven to 200 degrees
1. Place tomatoes on large baking sheet cut side up
2. Sprinkle generously with salt, pepper, garlic powder
3. Drizzle tomatoes with olive oil
4. Place in oven and roast 4-7 hours until skins have shrunk and tomatoes are slightly brown. (Your kitchen will smell sooo heavenly!!!) You can use fresh herbs or whole garlic cloves and change up the flavor to your liking.
5. Allow the roasted tomatoes to cool completely, then place in freezer bag for up to 6 months.
7. When ready to use, defrost in the fridge and they are ready for sauces, chili, soups, etc.
Another amazing food storage tip from The Homemade Pantry by Alana Chernila!



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