My Vegetable Blog

Thanks to Alanna at A Veggie Venture, I now have lots of tomato goodness frozen and stored up for the winter. I went through most of a 20-pound box using her recipe for slow-roasted tomatoes.

It couldn't have been easier - the hardest part was finding 12 hours of time to do the roasting. I roasted the tomatoes in two batches, one using pans on both oven racks and once with just one pan in the center.

The one-pan batch turned out a little better, but not by much. I ended up with four bags like this one. We'll see how long they last. If I want enough to keep me stocked all the way until next tomato season, I should probably pick up another box and do some more roasting. That is, if I can find the time.

Here's the recipe.