Preserving tomatoes

Recipe for slow cooked tomatoes. (Many thanks to Judy K for sharing her recipe and photo's)

For all of you who have a big tomato harvest, here is another way to deal with the season's glut. It is easy to do and just think of the joy of having your very own home grown tomatoes in the middle of winter!

Ingredients:

Your excess tomatoes (the more oven trays you have, the more you can do at once)
basil (fresh or dried)
garlic
olive oil
pepper and salt to taste

Method:

1. Preheat your oven to 130 degrees C.
2. Cut your tomatoes in halves or quarters and spread them in a single layer on a lined baking tray. 
3. Sprinkle with basil, garlic, olive oil and pepper and salt.
4. Roast them in the oven for about 4 hours.
5. Take them out and cool a little.
6. Put them through a mouli.
7. Freeze in lots of about 2 cups for use in winter

After step 4, you can also put them on a lined baking tray and freeze them. Once frozen, box them up and keep in the freezer for making pizzas or tarts. They don't stick to each other that way and stay in shape.

And lastly, if you are into making pasta sauce: Follow all steps including step 5, but also add chopped up red onions, zucchini and egg plant and some chilli. After everything is roasted, put through a mouli and pour into prepared jars to put through the Vacola. They will keep until the next tomato harvest.

Enjoy!