Prep 20 mins
Cook 9 hrs
These tomatoes have an intense tomato flavor and can be eaten hot or cold. They can be frozen to use all winter in soups, stews, and pasta sauces. The roasted tomatoes would be delicious chopped, tossed with freshly cooked pasta with a bit of olive oil, some fresh basil, and some freshly grated parmesan cheese.
- 20 roma type tomatoes
- 2 tablespoons olive oil, plus a little to oil the pan
- 1 tablespoon ground fennel
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried marjoram
- Preheat oven to 250 F (about 9 hours roasting time)
- Wash tomatoes, dry, and cut each tomato in half lengthwise, keeping the stem spot in one piece (to grab when peeling the tomatoes later.) Put tomatoes in a bowl and toss with olive oil and herbs. (Any combination of herbs that appeals to you can be used.).
- Brush cookie sheet very lightly with olive oil. Arrange tomatoes cut-side down on cookie sheet.
- After about 8 hours, start checking tomatoes. They're done when skins puff up and tomatoes are reduced in size by at least half. It's a personal preference as to how dried you like them, and I prefer to cook mine until they look fairly dense, but still a tiny bit juicy.
- Let cool.
- Slip tomato skins off, collecting tomato meat and juices. Transfer to freezer bags and freeze.