Autumn Roasted Tomatoes for Winter Delight
There is always a bounty of Italian tomatoes starting late August. There are peppers of all colors and garlic too, plenty of eggplants and what else? It goes on and on.
All these wonderful vegetables can be roasted so easily, placed in freezer bags and brought out to bring back Summer in out winter sauces.
It is a bit of a time investment, but so worth it.
So what you need are plenty of freezer bag, lots of Italian tomatoes and anything else you add to your mixture.
Set your oven to 375° F.
On a parchment lined baking sheet, place your halved Italian tomatoes, green or colored bell peppers, hot peppers, eggplant, garlic, onions, etc. Drizzle with a good third cup olive oil and sprinkle generously with salt, pepper, paprika of choice, (I use FaCs seasoning or wing it).
Place the sheets of tomatoes and vegetables in the oven and cook for 1 hour.
Remove from oven and set to cool. At this point, you can either place it in a blender or food processor to bring it into a puree or freeze it whole. Place the freezer bag flat down in your freezer and bring out when you need it. It brings Summer back with the unzipping of that bag. So worth it!
These roasted tomatoes mixture is a great base for any tomato sauce, ragu, tomato soups, pizza sauces, Romanoff, rosé, etc…
