One of the best ways to preserve the garden-fresh taste of tomatoes is by slow roasting them. I’ve written about the benefits of slow-roasting tomatoes before, but now that tomato season is at its peak, it’s time for a simple step-by-step to get started:
Any variety of tomato can be roasted and varieties can be mixed in the roasting pan. Try combinations of heirloom tomatoes and other varieties for an exceptionally flavorful blend.
If you’d prefer to peel the tomatoes before roasting, use a knife to cut an X on the bottom of the tomato and place in a pot of boiling water using tongs or a slotted spoon. Scald for about 30-45 seconds. Remove from the pot and let tomatoes cool. Skins will peel easily from the bottom.
Place in a single layer in a pan and drizzle with olive oil. It’s okay to crowd them—they’ll shrink when they cook. Tomatoes can be roasted plain or add coarse salt, freshly ground pepper, whole garlic cloves or herbs before placing the pan in the oven.
Let tomatoes cool and fill quart-size freezer bags (or other containers) with tomatoes . Refrigerated tomatoes will stay fresh for several days; frozen will keep for 6-9 months. Defrost in the refrigerator before using them in recipes.