Description
Slow roasting then freezing cherry tomatoes is an incredibly flavorful and simple way to extend their season. Slow roasting allows the flavors to concentrate in addition to releasing excess moisture. This method doesn’t require any special equipment or ingredients!
Ingredients
- locally grown cherry tomatoes (or other smaller varieties), sliced in half
- olive oil
- sea salt, to taste
- pepper, to taste
- small half-pint canning jars or other similar freezer-safe containers
Instructions
Preheat your oven to 375 degrees. Line a large baking sheet with parchment or a silicone baking mat. Arrange the tomatoes on the baking sheet cut side up. Drizzle with olive oil and season with salt and pepper.
Roast the tomatoes for 45-60 minutes or until they are just beginning to caramelize around the edges and have released a good bit of moisture.
Let the tomatoes cool completely. Pack them into clean pint jars (press down with the backs of your fingers to make sure you’re getting rid of any air bubbles). Place a small piece of plastic wrap (or other equivalent) directly onto the surface of the tomatoes making sure there’s an overhang. Press the plastic wrap gently so that it is flush with the tomatoes, then screw on the lid tightly. Label with the name and date and pop the jars in your freezer. Plan to use these within 6-8 months.
When you’re ready to use your tomatoes for a recipe, simply place the jar in the fridge 1-2 days beforehand to allow them to thaw.
Notes
This can be done with any amount of tomatoes but I highly recommend doing at least a quart at a time otherwise it will seem unnecessarily tedious. For this batch I had about a quart and a half of tomatoes so I divided it between two baking sheets. The yield was two full half-pint jars.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes