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[EC]

Awhile back, someone told us of how to roast tomatoes and then freeze them. I have a big batch that are about to turn and need to do this today. Can whomever posted answer this and give me proper technique and roasting time?

Thanks! Love ya's!
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[Babette]

I would click on search (above) and then type in "roasted tomotoes"... that can probably point you in the right direction. Good luck - I just had a whole bag of tomatoes go bad in my fridge.. don't tell my dad - they are from his garden.

[EC]

[jmw]

Found this on the internet....

SLOW-ROASTED TOMATOES
Hands-on time: 10 minutes to start, 10 minutes to finish
Time to table: 8 - 24 hours
Makes about 2 1/2 - 3 cups

Choose Roma-type (that is, meaty vs juicy) tomatoes.

Do double batches to maximize oven time. Each batch consistently used about 20 tomatoes, about 4 pounds purchased for $3.

Set oven to 200F.

Spread 1 tablespoon olive oil (which I found plenty but important) directly on baking sheet (no need for parchment).

Sprinkle with dried herbs (dried turned out more flavorful than fresh) including 1 tablespoon fennel (though 2 tablespoons too much) and after that herbs that seem right, including Italian seasoning, basil, sage, oregano, thyme.

Sprinkle the oil/herbs with salt and pepper (salt's especially important!).
Halve the tomatoes (when cutting, leave stem bit on one side vs slicing down its middle, makes it easier to remove skins later; skin blemishes are okay since will come off, anything penetrating into flesh should be removed before roasting).
Place cut-side down in a single layer on baking sheet, rubbing in oil a little bit when arranging. If you like, tuck in unpeeled garlic cloves.

Sprinkle again with salt and pepper.

Roast 10 - 12 hours (9 too few, 13 too many). (9/06) The first time you roast tomatoes, check on them every hour or so. Otherwise you might end up with charred creatures.

Let cool. The tomatoes are slightly easier to peel when still slightly warm.

Slip tomato skins off, collecting tomato meat and juices. Transfer to freezer bags. Remove the air from the bags and seal. Freeze. To thaw, place in a bowl to collect the juices that seep from the bags.



2005 KITCHEN NOTES
Batch 1: Roma-type tomatoes with generous fresh herbs, olive oil on bottom and top. Ten hours at 175F. Yield 2 1/2 cups. Meaty texture, good flavor. Used in Tomato Bread Pudding IV.

Batch 2: Roma-type tomatoes with piles of fresh herbs, olive oil on bottom only. Seventeen hours at 175F. Yield 2 1/2 cups. Still meaty, very good flavor. Used in Eggplant Parmigiana.

Batch 3: Roma-type tomatoes with 1 tablespoon each of dried herbs, including fennel seed. Twenty hours at 200F. Yield scant 1 cup. Very intense flavor, some smaller tomatoes got too dry, nothing really to salvage. Licorice flavor intoxicating. Used in Pasta with Slow-Roasted Tomatoes.

Batch 4: Roma-type tomatoes with olive oil on bottom only, 2 tablespoons fennel seed, pepper, salt. Twelve hours at 200F. Likely too much fennel, missed melange of other herbs. Might have missed the second application of oil, as well. Yield a generous 3 cups. Packed in freezer bags.

Batch 5: Roma-type tomatoes, whole head of garlic cloves with 1/4 cup olive oil (mostly on bottom, some on top, think this was more than ever before but first time measured) seasoned with fennel, Italian seasoning and basil, salt and pepper. Twelve hours at 200F (actually 45 minutes at 350F, 2 1/2 hours at 0F, 9 hours at 200F). Yield 2 cups. Great caramelized juices, concentrated tomato flavor. Packed in freezer bag.

Batch 6: Roma-type tomatoes with NO OIL. Sprinkling of fennel, Italian seasoning, basil, salt and pepper. 15 hours at 200F. Yield 2 cups. Meaty, flavorful. Miss the mouth-glisten of olive oil a tiny bit but VERY good. Packed in freezer bag.

Batch 7: Roasted with Batch 7 on top in rimmed baking sheet, Batch 8 on bottom with standard cookie sheet. Roma-type tomatoes with 1 tablespoon olive oil, 1 tablespoon fennel, 2 - 3 tablespoons fresh sage and rosemary, salt. 12 hours at 200F. Yield 2 cups. Flavor more grassy but not unpleasant. Used in Roasted Tomato, Eggplant & Garlic Pizza.

Batch 8: Roasted with Batch 7 on top in rimmed baking sheet, Batch 8 on bottom with standard cookie sheet. Roma-type tomatoes plus 1 regular tomato (a test) with 1 tablespoon olive oil, 1 tablespoon fennel, bits of dried lavender, bits of dried orange peel. 12 hours at 200F. Yield scant 1 cup. Very dense, some quite dried perhaps from being on bottom? perhaps due to different baking sheet? Large tomato way too juicy, not really roasted at all. Frozen and used in

Batches 9 & 10: Batch 9 on rimmed baking sheet on bottom rack, Batch 10 on top with flat baking sheet (worked fine). Batch 9 seasoned with fennel, Italian seasoning, salt and pepper, 1 tablespoon olive oil, Batch 10 with fennel, oregano, salt and pepper, 1 tablespoon olive oil. No parchment, worked fine. 8 hours at 200F. Tomatoes more 'warmed' than roasted. Packed in freezer bag.

Batches 11 & 12: Both seasoned with oregano, salt and pepper, 1 tablespoon olive oil. Roasted 11 1/2 hours. Packed in freezer bags.

Batches 13 & 14: Decided to try faster roasting, see Fast-Roasted Tomatoes.

IN THE OVEN NOW Batch 15: Much preferred slow-roasting, returned to this for last batch of season. Seasoned with 1 tablespoon olive oil, fennel, sage and thyme. xx hours at 200F. Packed in freezer bag.

[EC]

THANKS JMW!!!!!!!!!!!!!!!!!!!!!!!
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[jmw]

You're welcome

[Cary]

Hi Eric.
Instead of stewing my tomatoes to preserve them, I cut them in half seed them and lay them out on a cookie sheet and broil then for a few minutes. This releases some of the liquid and if you char the outside like a pepper you will give it a somewhat smokey flavour. After they come out of the oven the skins effortlessly pull free.
What are you trying to do, preserve them or use them all now in a dish?

[EC]