Originally Posted by
jmoore
I roast my tomatoes on a cookie sheet with olive oil and garlic for about an hour on low heat then I freeze them in 8 oz deli tubs. They are great to add to soups, sauces and pasta dishes.
I woke up this morning to a big tub of tomatoes that need processing. I thought I'd come here for some ideas and you all didn't disappoint...thanks! I like the idea of roasting them first, if there's time. I think it would add another layer of flavor. If no time, then just freezing them makes it quick and easy. I'm off to the kitchen!
~ C