Roasted Tomatoes Recipe For Freezing Food

ROASTED TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

ROASTED TOMATOES RECIPE FOR FREEZING

Steps:

• Preheat your oven to 400º F
• Wash tomatoes, and cut into chunks. You can also just cut in 1/2 or leave whole if you prefer. The large the pieces, the longer they take to cook.
• Divide the tomatoes into 2 roasting pans (you don't want to crowd them)
• Divide the oil and seasonings between the two pans, distribute and mix well to coat.
• Add garlic cloves and fresh herbs to each pan.
• Roast for about 1 1/2-2 hours. **Depending on the size you have cut your tomatoes,the amount of tomatoes you have placed in your baking vessel, and the heat of your oven, you may need to reduce the temperature to 375º after 30 minutes to avoid burning**
• Depending on the amount of moisture you still want in the tomatoes, the time will vary slightly. Also if you removed the seeds, you will have less moisture to cook out.
• Be sure to mix several times during roasting.
• Once done, remove from oven.
• Remove any large stems from the herbs.
• If you like, you can leave your tomatoes in large chunks, or mash slightly with a potato masher. Mash the garlic cloves too.
• When cool, measure into your desired amount, place in the freezer bags, seal, date, and place in freezer.
• DONE!

QUICK OVEN ROASTED TOMATOES RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
• Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
• Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
• Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.

ROAST TOMATOES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

OVEN-ROASTED TOMATOES

Steps:

• For the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined.
• For the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes.
• Roast the tomatoes 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.) Turn the oven off and let sit in the oven 15 additional minutes.

ROASTED CHERRY TOMATOES

Steps:

• Preheat your oven to 400 degrees. Wash & dry the cherry tomatoes & remove the stems. Place on a large cookie sheet. Drizzle on olive oil & toss to coat. Season with garlic salt & pepper. Bake for 35-45 minutes, depending on the level of 'roasted' you want.
• Serve warm - or let cool completely & freeze in freezer safe bags.

ROASTED TOMATOES

Steps:

• Preheat the oven to 250 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the tomatoes from sticking.
• Toss the tomatoes with the oil and salt on the parchment paper, then arrange the tomatoes so the cut sides are all facing up.
• Bake for 1 hour 45 minutes to 2 1/2 hours, until the tomatoes are shrunken and shriveled and not too wet or squishy. Exact timing will depend on their size and your preferences.
• Let the tomatoes cool, then use as desired. Leftover tomatoes will keep well in the refrigerator, covered, for 1 week or longer. Or, freeze them for up to 6 months.

EASY FREEZER-READY HOMEMADE STEWED TOMATOES

Steps:

• In a large saucepan, bring all ingredients to a boil (except the water and cornstarch)breaking up the tomatoes slightly with a fork.
• Adjust salt and sugar to taste.
• Simmer on low heat for about 25 minutes, stirring occasionally.
• Add in the cornstarch/water mix and simmer for another 15 minutes (if you want a thicker consistency add in more cornstarch mixed with water).
• Cool and divide into freezer-safe containers.

HOW TO MAKE EASY ROASTED TOMATO SAUCE

Steps:

• Pre-heat the oven to 200ºC.
• Place the tomatoes in a roasting tray then add the olive oil and flavourings.
• Mix to combine.
• Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
• Remove and set aside.
• Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.
• Add the garlic and allow to saute for a minute before adding the herbs, spices and roasted tomatoes.
• Add the sugar (if using) then pour in the stock.
• Turn the heat down and allow to cook for 15-20 minutes until the sauce has thickened slightly.
• At this point you can keep the sauce rustic and chunky and freeze in ziploc bags or keep in the fridge in an airtight container for up to a week.
• Alternatively, blend until as smooth as you prefer and then freeze/keep in the fridge.

FREEZING HOMEMADE STEWED TOMATOES

Steps:

• 1. Bring a pot of water to a boil over medium-high heat. 2. Add the whole tomatoes to the boiling water for one minute. 3. Immediately pull the tomatoes from the boiling water with a slotted spoon and drop into cold water to loosen their skins. 4. Pull the skins off the tomatoes, cut the stem and core out and quarter the tomatoes. 5. Pour the water out of the pot and return the tomatoes to the empty pot. 6. Cover and stew the tomatoes for 10 to 20 minutes on medium heat or until cooked through and tender. Add spices and seasonings to the tomatoes if desired. 7. Remove the pot from the heat and set the bottom of it into the bowl of cold water to cool the stewed tomatoes to room temperature. 8. Ladle the stewed tomatoes into one-pint freezer containers, filling each to one inch below the lid. 9. Seal the containers, label with the date packed and freeze for up to one year. Read more: How to Freeze Stewed Tomatoes | eHow.com http://www.ehow.com/how_6127218_freeze-stewed-tomatoes.html#ixzz25QPBj9D5

ROASTED TOMATOES

Steps:

• Preheat oven to 250^F.
• Heat 2 T oil in a large heavy skillet over medium heat.
• Add onions and saute' until tender, about 8 minutes.
• Place tomatoes in a single layer in a large roasting pan.
• Add onions, 1/2 c oil, garlic, basil, salt, sugar and red pepper, tossing to coat.
• Roast until tomatoes are tender but not falling apart, stirring now and then, about 2 hours.

OVEN-ROASTED CHERRY TOMATO SAUCE (FREEZER-FRIENDLY!)

Steps:

• Preheat oven to 425 degrees F.
• Remove stems and wash tomatoes.
• Place tomatoes in a single layer on a baking sheet or roasting pan.
• Drizzle tomatoes with oil and all seasoning except oregano.
• Bake for 45 minutes or until skins are wrinkly.
• Let cool and then blend in food processor until creamy.
• Run sauce through food mill. (This step is extremely important for a skin and seed free sauce.)
• Add oregano and taste. Adjust seasonings as needed.
• Use it immediately, refrigerate for up to a week or freeze it for later use.