Got a bumper crop of tomatoes? Consider roasting them to freeze for later! I love the taste and versatility of roasted tomatoes and I like to preserve their wonderful flavor for later by freezing them to use in soups and sauces. It is best to use cherry tomatoes or smaller Roma tomatoes when roasting to freeze. I toss these frozen tomatoes into a hot pan with olive oil, garlic and stir until a bubbly sauce appears. Toss in your favorite cooked pasta, a little pasta water, some Pecorino and you have a fast and great tasting pasta sauce and meal.
* 12-14 cherry tomatoes or 6-8 Roma tomatoes (depending on size) cut in half
* Olive oil for drizzling
* Sea salt
* Freshly ground pepper
* Preheat oven to 300 degrees.
* Rinse, dry and half the tomatoes
* Line a large sheet pan with parchment
* Rinse, dry and cut the tomatoes in half and lay on sheet pan cut side up.
* Drizzle with olive oil, sprinkle with kosher salt and a few good cranks of freshly ground pepper.
* Roast for 40-60 minutes or until roasted to your preference.
* Let cool and then pop the sheet tray into the freezer for a couple of hours. When frozen, place the tomatoes into a resealable bag and store in the freezer until ready to use.