Swimming in tomatoes? Here’s a great way to use up a glut of tomatoes and have a flavorful addition to many meals.
Start with a bowl full of fresh tomatoes.
Wash, slice them in half, and place them on a cookie sheet, skin side down.
Add onions, peppers, and garlic if desired. All three vegetables are versatile and can be used in a tomato base for either Italian or Mexican dishes.
Roast at 400 degrees for 30 minutes, or until cooked through.
If you want to remove the skins, now it is easy to remove the larger pieces, but I don’t bother.
Process in food processor until smooth. If you like a chunky sauce, process in short bursts.
I put mine in quart freezer bags and froze it.
What an easy addition to Crock-Pot chili or spaghetti sauce!
I really like this idea. I usually just blanch my tomatoes, chop them a little, and place them in freezer bags and freeze them. With my bumper crop of tomatoes this year, I think I’ll try this for a little variety.
Adding the onions and other veggies also saves time later too!