Every year we go into tomato season knowing that it's fleeting—enjoying all we can in the warm weather before those rosy summer beauties are just a memory. But what if there were a way to preserve that singular summer flavor all year long?
Alana Chernila, author of The Homemade Pantry, has figured out a way to make it happen. Her method involves snatching up pounds of gorgeous summer tomatoes and giving them a low and slow roast with garlic, herbs, and olive oil. This slow cooking method concentrates all of that great tomato flavor, making them perfect for freezing and breaking out during the cooler, tomato-less months for a bright taste of summer.
What Worked: Summer tomato taste all year long is something that no one should go without. Stock that freezer.
What Didn't: We're all set. Even middling tomatoes benefit from a slow, flavor-concentrating roast.
Suggested Tweaks: Herbs are up to you in this recipe, but feel free to throw in other aromatics, chiles, or diced shallots.
As always with our Cook the Book feature, we have five (5) copies of The Homemade Pantry to give away.