Happiness is a bucketful of tomatoes. We had a bumper crop this year. One question we always get is how to save them. Canning is of course one option however some folks find it too difficult and demanding. One simple option we subscribe to is to roast them and then freeze them. See recipe below for Roasted Tomato Sauce.
Roasted Tomato Sauce
2 pounds tomatoes, halved (or enough to fill a rectangular baking pan)
4 cloves garlic, smashed
1 large white onion, diced
1/3 cup olive oil
2-3 tablespoon dried herbs (i.e. Herbs de Provence , Italian herbs, basil, thyme or oregano ).
Put the halved tomatoes cut side up in a sheet cake pan or other pan (pyrex) with high sides (at least 2″). If possible, make it just one layer.
Spread chopped onion and garlic on top of the tomatoes.
Drizzle olive oil all over contents of the pan.
Salt and pepper liberally, sprinkle herbs on top.
Put in a 350 F oven for 45 minutes. You can go longer if you want sweeter onions and more intense tomato taste. Just watch it carefully so it doesn’t burn.
Scoop contents of the pan (there will be a lot of liquid in the bottom) through a food mill to to get rid of skins and seeds. If you don’t mind skins, you can just put contents into a blender. Save the liquid as it makes for a flavorful tomato broth.
Taste, and adjust seasonings. Then freeze or use immediately.
As you become more familiar with the recipe you can roast other vegetables with the tomatoes such as peppers, eggplant or fennel as seen above.