Normally I try to can a large batch of tomatoes every fall. This fall we were just too busy to do an epic canning session but I still needed to store the boxful of tomatoes we harvested from the garden. I saw this recipe online and new it was the perfect lazy solution!
(I was even lazier about blogging... hence why this is only just getting posted in January...)
Once roasted, the tomatoes can be stored in the freezer and pulled out as required for soups and pasta sauces.
Adapted from David Lebovitz
2 tablespoons olive oil
1 clove garlic, chopped
8 to 10 branches fresh thyme
Spring fresh rosemary
1 pound tomatoes
Pour the olive oil into a shallow non-metallic baking dish. Add the garlic, thyme, rosemary, salt and pepper.
Cut the tomatoes in half horizontally and remove the stems. Toss the tomatoes in the oil and herbs. Lay the tomatoes cut side down in the dish.
Bake for two hours or until the tomatoes start to wrinkle.
Store in a ziploc bag in the freezer for up to six months.