This technique is my favorite short-cut method for preserving tomatoes for the freezer. It makes the best tomato soups, tomato sauce, ratatouille and meat and vegetable braises, so it's worth having lots on hand.
Course Main Course
Keyword roasted tomatoes
Prep Time 5minutes
Cook Time 45minutes
Total Time 50minutes
Author Lynne Curry
4-5poundsripe fresh tomatoes, washed and coredorganic
6tablespoonsextra-virgin olive oil
Preheat the oven to 400 degrees F with the rack in the middle position.
Crowd the tomatoes in a shallow baking dish so they are in a single layer. Drizzle with the olive oil, add the garlic, sprinkle with salt and tuck in the thyme sprigs.
Roast the tomatoes, rotating them once, for 40 to 45 minutes until they are shrunken and blistered in spots.
Cool completely before storing along with all of the cooking liquids. Or, turn them directly into a pot of soup, tomato sauce or other preparation your heart desires.