Friday, July 16, 2010

Slow-roasted tomatoes

My favorite way to preserve tomatoes is to slow-roast them (at 200°F for ~ 8-10 hours), and then freeze them.  It's not original with me at all;  not being inclined to canning, a way to have tomatoes for delicious sauce for pasta or whatever without messing with hot water and jars is appealing.

I bumbled on to Kalyn's method in a Google search a couple of years ago, and have been delighted with the results.


  1. So glad you are enjoying the slow roasted tomatoes; I'm looking forward to making my first batch of the year soon when my Roma tomatoes get ripe.

  2. i do the same thing! the rich, depth of flavor of a good sauce made from slow roasted fresh tomatoes can't be beat!


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