Originally Posted by peaceandjoy

I roast tomatoes - Cut in half, put on a parchment covered sheet pan, cut side up. Drizzle lightly with olive oil and sprinkle with a bit of oregano. Roast @ 350° for 1 - 2 hours.

You can adjust seasonings to your liking - add garlic or salt, use other herbs. Skins, if you want to remove, will slip right off after roasting and cooling.

I then package into food saver bags and freeze (freeze before sucking air out - or just use freezer containers). They are so much better than anything canned in the store and we enjoy them throughout the rest of the year in chili, soups, goulash, etc. I have only 1 package left in the freezer from last year.