The best way to harvest that bounty of meaty, bursting tomatoes your neighbor has given you — along with the handful that you have grown yourself — is to simply roast them in your oven, and then freeze them.
This method of preservation works with cherry, Roma, Beefsteak, and plumb tomatoes — any and all tomatoes are welcome to jump on the parchment paper and enter the sauna.
- Must haves:
Basil Salt – or Sea Salt
Oven pre-heated to 350 degrees F.
- Cover parchment paper in olive oil.
- Slice tomatoes and place on parchment paper.
- Place in oven for an hour or two — then turn off the oven and let the tomatoes continue to “dry.”
- Scrape off the tomatoes into a mason jar to keep in your freezer.
Bonus: Right now — place a tortilla shell right on the parchment paper, add cheese to the tortilla shell and stick back into the oven to make a pizza.