Monday, August 24, 2009

how to freeze 75 pounds of tomatoes and live to tell about it

You will need this:


That’s three of these, people:


Next, express buyer’s remorse when you realize that you bought 75 POUNDS OF TOMATOES. Proceed through the stages of grief until you find 1. acceptance, 2. extra virgin olive oil and 3. sea salt.


Wash, core and quarter those babies until you get assembly line hypnosis. Place them in a single layer on a sheet pan with a lip (important for catching juices – otherwise, prepare to clean your oven). Thankfully, I have a double oven, so I had four pans going at once. Toss them with a drizzle of EVOO and a dash of salt and roast at 400 degrees for 20 minutes.

Soon, they will look like this:


Cool, bag and freeze. In November, take as needed for winter blues.

You’re welcome.

Purists will take issue with the fact that I didn’t remove the tomato skins. Did I mention I bought 75 pounds? Some battles are not worth fighting.

We also canned two batches of salsa. Info to come.

1 comment:

Hillary (fellow Crew mate) said...

That looks so much easier than canning :) How do you use them? Will they cook down for a sauce? Any recipes utilizing these frozen roasted tomatoes? I am really liking your blog!