This great recipe for preserving tomatoes without all the work of traditional canning is from my dear friend and fabulous French Chef, Monique Hooker. I learned the technique in her cooking class and have been hooked ever since on this incredibly easy and amazingly fresh tasting recipe. During the winter use in soups and stews, or thaw and toss them with hot pasta to be transported back to the warm breezes of summer.
Oven-Roasted, Frozen Tomatoes
2 dozen Italian plum tomatoes, halved ( I have also used small heirloom tomatoes)
1 cup mixed chopped fresh basil, oregano, marjoram, and thyme ( I use whatever I have available)
Salt and Pepper
Preheat oven to 325 degrees F.
In a mixing bowl, combine the tomatoes with the chopped herbs. Toss gently until evenly coasted. Season with salt and pepper.
Place the tomatoes on a baking sheet in the middle of the oven for 1 to 1 1/2 hours. The time will depend on how juicy the tomatoes are. They will be semi dry to the touch when ready. If the tomatoes start browning, turn the oven down to 275 F. During the last 15 minutes of baking, turn the heat up once again so the natural sugar in the tomatoes caramelizes the top to a golden-brown color.
Serve warm or cold. Will keep for several days in the refrigerator.
Variations: Serve as an appetizer topped with goat cheese, feta or pesto and broiled until warm and bubbly.
I make several pans of the baked tomatoes at one time because they are so easy to do. After baking, cool, then put them in the freezer on the baking sheet until frozen. Transfer them to zip-lock plastic bags for freezer storage.