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Preserving Tomatoes for the winter

Cherry Tomato Freezer Sauce

A super easy way to preserve your abundance of cherry tomatoes for the winter!
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Equipment

  • Pan for roasting
  • Freezer bags

Ingredients
  

  • 4-6 cups cherry tomatoes
  • 2 cloves garlic, unpeeled
  • basil and oregano
  • salt and pepper
  • drizzle of good olive oil

Instructions
 

  • Simply gather enough cherry tomatoes so they lay in a single layer. I used 9×11 pan, and therefore had about 4-6 cups of tomatoes, although the size of them will dictate the amount. Either halve the tomatoes, or pierce them with a knife so they don’t explode.
  • Drizzle with a little olive oil, and throw in about 2-3 cloves of garlic, still in their skin, and any herbs you’d like to add.
  • Roast at 350 degrees for about 45 minutes, until their skins have broken and released some juices.
  • Let cool.
  • You can freeze them as is (in freeze bags, and make sure you leave at least 1 inch of headspace in the bag to allow expansion).
  • Otherwise, process in a food processor with some salt and pepper to taste, then freeze in individual freezer bags. I leave at least 1 inch headspace for expansion, and freeze in individual bags, laying flat. Once frozen, you can stand them all upright in the freezer and they won’t take up much room since they’re flat.