How to Roast and Freeze Tomatoes and Chiles

By: Nella Mae Parks

 

All tomatoes and peppers are easily roasted and frozen. In the winter you can thaw them out to make fresh-tasting salsa, tomato sauce, chili, and soup.

 

Tomatoes: Wash, cut out core at the top for large tomatoes. Cherry tomatoes can be roasted whole. Place whole tomato with core hole down in casserole dish. Drizzle with olive oil. Bake at 400 deg 30 mins or until tomatoes begin to break down in shape. Cool. Put, tomatoes w/ juice in freezer bags, wipe bag closure clean, freeze.

 

Chilies: Wash, cut in half and remove seeds and white veins if you don’t want them too hot. Place in casserole greased with olive oil. Bake 400 for 20+ min or until soft. Cool and put in freezer bags. Wipe bag closure clean, freeze.

 

Tip: Stack your bags flat in the freezer when you put them in to freezer. You can get more in if they are stackable.