Instead of the hot water bath canner or pressure cooker, take the simple approach by freezing roasted tomatoes. This recipe comes from Jeff Nistler, owner of Nistler Farms. Jeff jokes that “in his spare time” he likes to roast tomatoes from the farm to bring out more of their flavor. He freezes them in a big chest freezer to use for cooking all year and for baking roasted tomato bread, which is available seasonally at the market along with rhubarb and squash bread.
Nistler Farms' Frozen Roasted Tomatoes
By Jeff Nistler
- Fresh tomatoes
- Olive oil
Preheat oven to 375-400 degrees. Quarter the tomatoes and place on a large flat pan with walls. Drizzle with olive oil and roast for about 1 hour and 45 minutes. Let cool and then freeze the tomatoes flat in gallon freezer bags or airtight containers.
Frozen roasted tomatoes can be used just like canned tomatoes when thawed. Remember one 14.5 ounce can is about 2 cups roasted tomatoes or about 1lb fresh.