Sometimes I will buy a large amount of cherry tomatoes when they go on sale. There are many different ways to use them for fresh recipes but you can also freeze them. This is how I do it
First you need to roast them in the oven. After you was them just lay them on the pan and add olive oil, italian seasoning, salt and garlic. Put them in the oven at about 225 degrees for about 3 hours. You can keep them in longer if they aren’t completely shrunk and roasted yet.
After they are cooked up out them in a bowl and add olive oil and more salt and garlic, and red pepper flakes if you like. Stir and put them in Small Bowls with lids and freeze. When thawed they are good on bread, crackers or thrown into pasta or rice. Below is a picture of how I added them to asparagus.
Recently I had more tomatoes and peppers than I knew what to do with so I decided to roast them. After roasting, the tomatoes and peppers will last a good week in your fridge. They can be used in salads, sandwiches, pasta, rice, or just eaten alone. They did not last too long in my house.
I used roma tomatoes and tomatoes on the vine
bell peppers ( any color)
hot pepper seeds or black pepper (optional)
sea salt ( I used celtic sea salt)
I put a little basil in but you could also use rosemary
heat your oven to 325
Cut up your tomatoes, for romas cut them in 4 pieces cherry tomatoes you can cut them in half. any other tomatoes just cut them to a similar size. Do the same with the peppers but I cut them in larger strips. Lay them a baking pan and drizzle with olive oil. salt them well. crush the garlic over them. If you want you can add the pepper. Put in the oven for about 2 1/2 hours Check on them while roasting to make sure you don’t burn them.