The Homemade Pantry's Roasted Tomatoes for the Freezer

[Photograph: Jennifer May]

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 them 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.

Reprinted with permission from The Homemade Pantry by Alana Chernila. Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.

The Homemade Pantry's Roasted Tomatoes for the Freezer

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About This Recipe

Yield:makes 7 to 9 cups
Active time:15 minutes
Total time:5 hours 15 minutes
This recipe appears in: The Homemade Pantry's Roasted Tomatoes for the Freezer

Ingredients

  • 6 pounds ripe tomatoes, cored and halved
  • 1 head of garlic cloves, separated and peeled
  • Fresh herbs (oregano, thyme, basil)
  • Salt and pepper
  • Olive oil

Procedures

  1. 1

    Preheat the oven to 275°F. Line two jelly-roll pans with parchment paper.

  2. 2

    Lay the tomatoes on the tray, cut side up. Scatter the garlic cloves over the tomatoes, then scatter the herbs. Give both trays a shake of salt and pepper and a drizzle of oil.

  3. 3

    Roast for 5 hours. Remove and let cool. Pour the contents of the trays, including the olive oil and juices, into freezer bags. Store in the fridge, covered for 3 days or in the freezer in freezer bags for 4 to 6 month.

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