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.
6 pounds ripe tomatoes, cored and halved
1 head garlic cloves, separated and peeled
Fresh herbs (oregano, thyme, basil)
Salt and pepper
Preheat the oven to 275°F. Line two jelly-roll pans with parchment paper.
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.
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 months.
|Nutrition Facts (per serving)|
|Servings: 14 to 18|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 2g||7%|
|Total Sugars 4g|
|Vitamin C 22mg||109%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|