Wash tomatoes, and cut into chunks. You can also just cut in 1/2 or leave whole if you prefer. The large the pieces, the longer they take to cook.
Divide the tomatoes into 2 roasting pans (you don't want to crowd them)
Divide the oil and seasonings between the two pans, distribute and mix well to coat.
Add garlic cloves and fresh herbs to each pan.
Roast for about 1 1/2-2 hours.
Depending on the amount of moisture you still want in the tomatoes, the time will vary slightly. Also if you removed the seeds, you will have less moisture to cook out.
Be sure to mix several times during roasting.
Once done, remove from oven.
Remove any large stems from the herbs.
If you like, you can leave your tomatoes in large chunks, or mash slightly with a potato masher. Mash the garlic cloves too.
When cool, measure into your desired amount, place in the freezer bags, seal, date, and place in freezer.
This recipe makes approximately 4 cups of roasted tomatoes (which I consider 2 servings of 2 cups each).
Depending on the amount of moisture you have after roasting will determine the amount of finished tomatoes you get. Feel free to measure into whatever size suits your needs.
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