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Roasting tomatoes Empty Roasting tomatoes

Post  Turan on 8/16/2014, 5:03 pm

I just put my first 2 pans of tomatoes to roast in the oven.  Brushed them with chopped garlic and a little salt.  Most of these first pans will be eaten for dinner. 
I predict in a week or two I will be freezing and canning  them up a storm.

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Post  Dunkinjean on 8/17/2014, 12:44 am

I also the past 3 yrs been roasting tomatoes. I then freeze them, then add them to my homemade tomato sauce. Of course I eat half of them!
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Post  llama momma on 8/17/2014, 8:03 am

I'm roasting my first batch of the season this morning.  Smile
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Post  herblover on 8/19/2014, 2:00 pm

Probably doing that this pm...........then pureeing it into a soup which is going into the freezer.
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Post  quiltbea on 8/19/2014, 7:40 pm

I use Melissa d-Arabian's (Food Network) roasted garlic recipe.  In large bowl, slice any variety (even mixed) in half, in their skins, sprinkle with olive oil, finely chopped or crushed garlic, salt, pepper and tyme (fresh or dried).  Stir gently together.  Then into 275* oven skin-side down for 1 hr, turn over and roast another hr.  When cooled, slip into marked freezer bags.  They've kept perfectly for me for a year and more in the freezer.

I like to eat them fresh as a side dish when they are hot from the oven.  Mmmmm good.  I also add them frozen to soups, sauces, chili and simmering canned tomatoes.  They add a wonderful flavor.

I'm not getting many tomatoes this year, but today I was able to roast another 3 qts for the freezer.
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