Oven roasted tomatoes are so delicious that we don’t buy canned tomatoes unless we absolutely have to. Aside from the taste, doing them ourselves is also much more economical.Throughout the summer, tomatoes come on the scene and are much cheaper than in the winter. This is the time that I stock up on oven roasted tomatoes. This is a great way to use up those not so pretty tomatoes.

Instead of canning the tomatoes, I roast and freeze them. I usually portion them out in the same sizes as the cans I would buy in the grocery store.

These lovely, flavourful tomatoes get used in any recipe that calls for diced or crushed tomatoes.

If you have never tried it yourself, give it a go. You will be glad you did.

Although fresh basil is best, you can easily use dried (use approximately 1 1/2 Teaspoons).

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Servings	Prep Time	Cook Time
1.4 kg	10 minutes	2.5 Hours

Recipe Notes

• When freezing, separate them out into the same quantity as the store bought cans you use most (ie. 398 ml, 680 ml, etc.). This ensures that you can just grab a bag and use it in your recipes.
• Do not skip the labelling step. It is very frustrating to try to decide how old a batch is just by looking at it or trying t remember.

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INGREDIENTS

• 10-12 Medium Tomatoes
• 8-10 Cloves Garlic
• 3 Tablespoons Olive Oil
• 10 grams Fresh Basil
• 1 Teaspoon Kosher Salt
• Ground Black Pepper

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DIRECTIONS