Recipe: Roasted Tomatoes

I think you may like them frozen better than canned. If canned, you would have them very mushy, and when you can tomatoes, normally you blanch and peel them.
I canned a nice Roasted Red Pepper Tomato Spread (click here) that is really good. It is good for bruschetta. It may be in the older posts, so I can do a search for it. There is a search box above the posts that is handy.

ROASTED TOMATOES

4 pounds fresh vine-ripened tomatoes
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Preheat oven to 200 degrees F. Line a large baking sheet with aluminum foil.

Wash tomatoes and cut out the stem core. Slice the tomatoes in half lengthwise. Scoop out and discard the seeds, leaving as much pulp as possible.

Place tomatoes, cut sides up, in prepared baking pan. They can be placed closely together since they shrink considerably during baking.

Combine garlic and olive oil; spoon over tomatoes. Season with salt and pepper. Bake 6 to 8 hour or until tomatoes are reduced in size but will retain their shape. The time the tomatoes take to cook will vary because their size and moisture content vary. By the end, they are almost caramelized and crispy on the edges. Remove from oven and let cool.

Roasted tomatoes will keep in an airtight container, chilled 2 weeks or up to 8 months in the freezer. Bring to room temperature before using. After eating the tomatoes, you can use the olive oil for salad dressing or saut ing.

OPTIONAL IDEAS:

(1) Sprinkle with sugar, fresh thyme, and salt. Cook according to recipe above.

(2) Combine minced fresh herbs of your choice (such as basil, oregano, rosemary, and/or thyme; sprinkle over tomatoes. Cook according to recipe above.