This is the time of year when I can and I can and I can and I can and then find I myself wondering what in the world I can do with one more tomato!! After many batches of salsa and many batches of pizza sauce I was thrilled to come across something I haven’t tried before. Slow Roasted Roma tomatoes. yum!
For my first try I started with about 2 dozen romas.
Cut in half and place skin side down on a parchment paper lined cookie sheet. Drizzle with a little olive oil. Sprinkle with a little salt.

This is a welcome relief after days of peeling, chopping, washing bottles, etc. Pretty much no hands on work to do at all!
Roast them for about 12 hours at 200 degrees. Check on them in the last hour or so. You don’t want them to be crispy at all. Still pliable, but not juicy either.

Place the whole cookie sheet into the freezer. When they are frozen, place them in a freezer bag. Store them in the freezer to enjoy all winter. Easy Peasy!

Mine finished up just in time to chop a few and add them to the pasta dish we had for dinner last night. Delicious!
Roasting them this way gives them a really intense flavor. I think that will be a welcome reminder of summer long after the garden is under snow.
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