Roasting Fresh Tomatoes and Garlic Recipe (for freezing)
Here’s the recipe for roasted tomatoes for freezing from Byerly’s free cookbook.
20 cloves of garlic (you know I LOVE that!)
5 large thyme sprigs
1/4 c Extra Virgin Olive Oil
(I add chopped onions – also yummy)
You’ll need a large pot of boiling water, and a large bowl of ice water
1. Score tomatoes with an x and place in boiling water for approx. 2
minutes until skin starts to come off — place tomatoes in ice water to cool and remove skin.
2. Cut tomatoes in half at the equator, remove all pulp and seeds and place in a bowl. (This can be used for tomato sauce or strained to make tomato water — good as a base for veg. soup with andouille sausage)
3. Spread Olive Oil on a large cookie tray, place tomatoes flat side down. Sprinkle with fresh thyme and crushed garlic and season with salt and pepper.
Roast in an oven at 180 – 200 degrees for 10 to 12 hours, or overnight
— 7 or 8 hours if you have a convection oven. (I do around 350 first – watch closely – maybe 30-60 minutes, then turn the temp down to 200
– 275 depending on your oven)
The tomatoes are done when they are dense, like fresh apricots. (I don’t go that far…perhaps half that far)
Allow tomatoes to cool, slip into a sturdy freezer bag, push out air, and freeze. (Reserve Olive Oil from pan for salads, or other uses)
Uses: Side dish alongside roasted meats, a perfect pizza or bruschetta topping, cut up for a quick pasta sauce, or added to lasagna — also can garnish individual plated apps with a roasted tomato half with a bit of fresh mozzarella and a basil leaf and drizzling the composition with Olive Oil, good balsamic vinegar, or a simple vinaigrette!