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Oven Roasted Tomatoes


By Coping with Frugality (Visit website)



Fall is now in full swing here in Colorado and this weekend I picked a bunch of ripe tomatoes from my garden in case we had frost over night (we didn't, but it was pretty darn cold)!  I have made a bunch of salsas and marinara sauces, so this weekend I decided to oven roast the tomatoes to freeze for later use in sauces.  Oven roasting really brings out the flavors of the tomatoes.  We had all different types of tomato plants this year and I decided to roast them all together.


Preheat oven to 180.  Slice tomatoes and place them on a baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.


Roast for 2-8 hours (yes, they can go that long!) until the tomatoes start to dry out.  Watch for burning at the end.  When they are done you can use right away, store in the fridge, or freeze for later use.




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