I don’t really think you need a how-to over roasting your tomatoes. I mainly just wanted to show off my garden tomatoes and how I am preserving them. Ha!
All I did, was, slice the tomatoes (these are my Roma Tomatoes) and lay them on a pan lined with parchment paper.
Next, I picked a few leaves of basil, chopped it up and sprinkled it on top of the tomatoes. I also sprinkled dried oregano, salt, and pepper over them.
Peel a few cloves of garlic and spread them around the pan.
To finish it up, drizzle some olive oil on top and throw it in a 200 degree oven for an hour or two, and then let it cool completely before bagging and freezing it.
Be sure to eat a couple while they are still warm. You’ll be happy you did.
*Just a side note: To keep tomatoes from spoiling, you will need to roast them for many hours if you plan to store these for a long period of time. My suggestion would be to cook them for about 5 hours, or until they are leathery. You should also flip them during the cooking process. These were very small tomatoes and I cut them thin, so the cooking time was much less.