- YIELDS | VARIES PER USE
- PREP TIME | 10 MINS
- COOK TIME | 40-60 MINS
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 and garlic and stir until a bubbly sauce appears. Toss in your favorite cooked pasta, a little pasta water, and some Pecorino, and you have a fast and great-tasting pasta sauce and meal.
- 12-14 cherry tomatoes or 6-8 small Roma tomatoes, cut in half
- Olive oil
- Sea salt
- Freshly ground pepper
- Preheat oven to 300°F.
- Rinse and dry tomatoes, then cut each in half.
- Line a large sheet pan with parchment. Lay the tomatoes on the pan, cut side up.
- Drizzle with olive oil, then 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 place 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.
If you bag/jar the tomatoes and then freeze them, you’ll likely get a frozen clump of tomatoes. Freezing them while they’re still laid out on the pan will prevent them from sticking to one another.