cooking

After years of standing at the stove in the heat canning crushed and whole tomatoes, I decided I was done! This year I roasted all my red tomatoes and froze them in quart zip lock bags. What an easier approach! This was an almost completely easy way. I had so many cracked tomatoes that had holes in them from who knows what. This way I could just cut out the bad parts, cut the tomatoes in half, and roast. I used three sheet pans in the oven at once, each one with heavy duty foil over it. I put the halved tomatoes with skin side down as much as possible on the foil. Started at 375 degrees. Switched pans top to bottom twice during the 3 hour. My tomatoes were all large, so it took a long time to get them dried out. When they looked good I turned off the oven and let them cool down there. Later in the evening I slid them (now much smaller) into quart freezer zip loc bags labeled with the date and contents and into the freezer they went! This might just become my new favorite method.