Summer is fantastic for an abundance of tomatoes. Whether you grow them yourslef (it's easy!) or buy them from your local farmer's market, when there's the end-of-summer bounty, take a moment to stock up and capture the sunshine for the coming winter months.
(6lbs+) of in-season ripe tomatoes
3 Tbsp olive oil
1/2 tsp few drops oF balsamic vinegar
Spices, if desired
Preheat the oven to 325°F. Line a couple large baking sheets with parchment paper.
Cut the the tomatoes into quarters, place them onto the tray. Drizzle with olive oil and a few drops of balsamic vinegar, and sprinkle with salt, and any spices, if using. Bake for 1 1/2 hours. Let cool.
Place single layers of tomatoes with the parchment paper in between each layer and freeze. When frozen, store in freezer bags for future sweet deliciousness.