This season we ended up with about a bushel and a half of tomatoes.
Before most of them had time to ripen we had a severe frost warning
and so I pulled them all.
Because they are all ripening at different times I don't want to can them.
Instead, I roasted the tomatoes with garlic, puréed, and then froze the purée.
Preheat oven to 400C.
Dice the tomatoes and lay them out on baking sheets.
Drizzle with olive oil and sea salt.
Place the garlic in a small oven-safe bowl or wrap in tin foil with a bit of olive oil.
Bake for about 40 to 50 minutes or until the tips start to blacken.
Remove from the oven and let cool.
Peel the roasted garlic.
Purée the tomatoes and garlic in a food processor .
Then divide the purée into 250g portions and freeze in individual containers.
For tomato purée soup just add a little water to your purée and heat.
Drizzle with a little olive oil and top with fresh thyme.