You can only make so much tomato sauce… and I haven’t yet mastered the arcane art of canning. Fortunately, there’s another extremely quick and simple way to save all… those… tomatoes that just seem to keep coming, one that leaves you with a freezer full of extremely versatile veggies.
1. Cut the tomatoes into slices about 1/4 inch thick and lay out on parchment paper on a cookie sheet. Cherry and grape tomatoes can just be cut in half and laid out cut side up, plum tomatoes can go either way – but the thickness of the slices is important, too thin and they almost dissolve.
2. Drizzle lightly with olive oil, sprinkle with coarse salt and garlic. (I’ve also had success with garlic and thyme, you can play around with the seasonings as you like.)
3. Roast at 400° for about 30 minutes (for a single pan – if you do them in big batches, rotate the top and bottom racks after 20 minutes, then keep an eye on them after another 15 or so).
4. Freeze on the trays, then bag! They start to thaw almost instantly, so I generally bag one tray at a time rather than pulling them all out at once.
These little beauties can do almost anything – quick snack as they are (still frozen – tomato pops!), salad topping, and they’re fantastic as the basis of a white pizza.