Slow Roasted Tomatoes

Slice tomatoes in half vertically. Remove core but cut out as little tomato as possible.

Place cut tomatoes in a large bowl. Glug on some olive oil - enough to coat tomatoes but not too oily.

Add a bit of salt and, if you like, some minced garlic and/or chopped fresh basil. Toss to coat tomatoes.

Place halved tomatoes cut side down on a baking sheet in a single layer.

Place in a 250°F oven for 3 hours or so.

You can also quick roast them for about an hour at 400 degrees.

When tomatoes are browned and fragant, remove from oven.

Let cool then easily pull off skins (munch on some of these, they're yummy!).

Place tomatoes and juice in freezer bags and freeze or fill canning jars and process according to appropriate canning directions. Your winters will be yummier for it!