Tip: you probably will wish you had made a double batch….if you do, go ahead and double everything including the pan. Roast in two separate pans on two separate racks in the oven and switch halfway through the roasting time to make sure the pan on the bottom doesn’t burn.
52 oz. / 1.47 km Roma tomatoes, rinsed well, about 30 average sized
8 cloves garlic, cut in half
¼ cups + 2 Tbsp (90 mL) extra virgin olive oil or canola oil
¼ cup (60 mL) balsamic vinegar
¼ tsp (1 mL) table salt (optional)
Freshly cracked pepper if desired
- Make sure the rack is in the middle of the oven. Preheat to 375°F/190°C. Line a large rimmed baking sheet with wet parchment paper. Shake out excess water.
- Cut the tomatoes in half lengthwise. Lay in the pan cut side up.
- Sprinkle with garlic, drizzle with oil and vinegar. Sprinkle with salt and pepper, if using.
- Pop into the oven and roast for 1 hours and 30 minutes. Check on them, if the garlic isn’t soft enough to puree then pop them back into the oven for 15 extra minutes.
- Remove from oven, let cool for 10 minutes. Tip: you can use these as is in a pasta dish OR get out your food processor with the knife attachment, then very carefully lift the sides of the parchment paper along the long edge and tip the roasted tomato love into the bowl of the food processor. Puree until desired chunkiness.
- Pour into a freezer bag and then carefully flatten out, removing the air as you go. Seal and freeze flatly in your freezer. (This method takes up less space, but you can freeze this in 4 cup/1 L containers as well.)
Makes 4 cups/1 L
One serving = ½ cup/125 mL
Professional Home Economist Tip:
This is fabulous heated up and then adding homemade or store bought pesto then serving it over pasta. Garnish with grated Asiago and a drizzle of cold pressed canola oil or extra virgin olive oil.