Wash your tomatoes and remove the stems. Cut them in half and place them on a baking sheet (I used a Silpat for easy clean up but you could also put down baking parchment – don’t use wax paper, it will “melt”). Put them in a 200 degree F oven for 4-6 hours depending on the size, maybe less if you have convection. Remove them when they have reduced by half and are soft but not juicy. Let cool and then either place the whole tray in the freezer if you have room, or transfer them into an air-tight container or bag and try to lay them out so they freeze in a single layer. If you’ve done the tray thing, let them freeze overnight and then transfer to an airtight container. For best flavor use within 4 to 6 months. Best added to soups, stews, stir fries and other cooked applications. What fun additions can you come up with???
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| Too easy! Just cut and let them do their thing... |
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| ...and you get 'disks of sunshine' for the cold days ahead! |
Wash your tomatoes and remove the stems. Cut them in half and place them on a baking sheet (I used a Silpat for easy clean up but you could also put down baking parchment – don’t use wax paper, it will “melt”). Put them in a 200 degree F oven for 4-6 hours depending on the size, maybe less if you have convection. Remove them when they have reduced by half and are soft but not juicy. Let cool and then either place the whole tray in the freezer if you have room, or transfer them into an air-tight container or bag and try to lay them out so they freeze in a single layer. If you’ve done the tray thing, let them freeze overnight and then transfer to an airtight container. For best flavor use within 4 to 6 months. Best added to soups, stews, stir fries and other cooked applications. What fun additions can you come up with???
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