Roasted tomatoes
 

I’m getting overrun with tomatoes so I cut about a dozen in half and scraped out just the visible seeds. Removed the hard core and placed them skin down on a wire rack with a baking sheet below to catch drips.
Drizzled with olive oil then a generous sprinkle of seasoning made by mixing salt, pepper and 2 (or more) tsp. cumin.
400 degrees for 45 minutes. Turn off oven and leave undisturbed for a couple of hours.
Run through food processor and freeze for chili, soups and hot dishes or a base for salsa.

Italian seasoning could be used instead of cumin. Peppers can be roasted along side the tomatoes.

Makes a yummy tomato soup!

And a fabulous replacement for pizza sauce. Had a bunch of cherry tomatoes that were getting soft, and did the same thing, except with a bit of oregano. I didn't even puree them, just dotted them on the pizza crust and covered with everything else. It was great!

Clever idea !

I started roasting tomatoes and freezing them a couple of years ago. I was in a co-op and we kept getting tomatoes. Not enough to can, but more than we could use in a week. I found that we like them much better than canned, so have continued doing it. Try to coordinate when I am baking bread or something for dinner is going in the oven, but that doesnt always work out. I just wash, cut them in half and drizzle with olive oil. Sprinkle with garlic powder and oregano. When I take them out, I let them cool until I can handle them. The skins fall off. I freeze in 2 cup portions. Casseroles and soups are so much better with produce we have preserved.

Hmmm.... roasted tomato salsa.....might have to try that! I'm wondering if I could roast the onions and jalapenos at the same time. Off the check with Mr. Google!

Last year I had the same problem with way too many tomatoes so I started slicing the larger tomatoes and just cutting the grape and cherry tomatoes in half and dehydrating them. Takes a lot of dehydrated grape/cherry tomatoes to fill a quart jar mine you. As for the larger slices, I then put them thru the food processor to grind them up and place them into a quart canning jar. These can be placed in a cabinet and do not need refridgerated. I make my own sauce and salsa so when I find a jar that's a bit too watery for my taste, I throw in some of the ground up tomatoes and it thickens it right up, not to mention the taste they give it. I've been finding more and more recipes asking for sun dried tomatoes and the little dried ones are perfect for that and they give off such a fantastic flavor. I even throw some of the ground up tomatoes into my squash soups as I make a gallon at a time and freeze it for the winter. The flavor of the dried tomatoes are so much more vivid than as regular fresh tomatoes.

This year I only planted 1 regular tomato plant but 2 grape tomatoe plants to stock up on my sun dried tomato supply. We also did fire roasted tomatoes and put them into the freezer. And then at the end of the year when we had so many green tomatoes we found that our recipe for breading eggplant slices for parmesan works with the green tomatoes and we can freeze them. When I need a few slices, I pull them out of the freezer and throw them into my air fryer for a few 2-4 minutes. Great topped with yogurt or sour cream as a snack.

I slice the tomatoes in 1/4" or 3/8" slices horizontally. Even the part that has a hole in it from coring out the stem. Put them on a sheet of aluminum foil on top of a cookie sheet. Sprinkle shredded parmesan cheese on top...I like the whole top covered with cheese, but it really is a matter of taste. Put them under the oven's broiler about 6" down from the heat and broil them until the cheese turns a light brown. The tomatoes will get hot, but not mushy. I usually serve them with steak and pull the skins off while they are on the plate while eat them. The skin sort of corrals the tomato so that they don't get all over the place. Yummy!

Yummm! I love putting a variety of veggies, including tomatoes, on a sheet pan and roasting them with a little olive oil until their browned. Then, I pile them high on some good bread for a roasted veggie sandwich. I add just a small splash of balsamic vinegar to give the veggies some extra flavor.

I have no surplus of tomatoes because the critters got to them first :D

Last year I was overrun by tomatoes, ripened ones as well as green ones at the end of the season. I started dehydrating them as I can put them into jars and store in a cabinet so not taking up room in my overfilled freezers. The cherry and grape tomatoes I cut in half the long way and can use them in recipes calling for sun-dried tomatoes. They give a big punch of flavor and no I don't add any oil to my dried tomatoes either. The larger tomatoes I dehydrated and/or roasted but for the large dried ones, I put into my blender or rfood processor and ground them up and then put into jars. Have you ever had a tomato type sauce that seemed runny, well adding a bit of the dried, ground up tomato took care of the runs. I also threw in some into some of my soups as it also gave a nice punch of flavor.

As for the green tomatoes, my sister figured out a way to bread them just like out eggplant, bake them on a rake and then freeze them to use later as a snake or part of a meal. The trick for me is to pull what I need out, keep frozen, and air fry for 4-6 minutes so they don't come out soggy. Same for the eggplant slices as we love eggplant parmasean but don't care for soggy slices. The breading we use can be stored in the freezer for the next time you need it too so again no waste.

Luckily this year I planted only 1 regular tomato plant but 2 grape tomato plants as I ran out of my little sun dried tomatoes for my recipes.

I froze a bunch of my tomatoes this spring. I just took the core out, dipped them in boiling water for about 3 minutes & then put them in ice water to cool them. Then the skins just slide right off. I then chopped them up in pieces & put them in freezer containers & froze them. I don't even season them....I can do that when they thaw & season according to what I am using them for. I use them in my pinto beans, taco sauce, soups, etc. I'm doing this with store bought tomatoes also when I have some that I'm not using because I hate to throw away good food.

Thanks for all the good tips on how to take care of those over runs of tomatoes in the spring garden.

Oooooo for you roasted tomato lovers, here's my favorite recipe, my family absolutely loves this. Creamy Tomato Gnocchi Soup. You can make it in an Instant Pot, a crock pot, or on the stove. It's fast, easy, and delicious. I serve it with grilled cheese on sourdough.
Gnocchi can be found next to the pasta in any grocery store.

Tropit… Ditto.