So far not exactly an abundance of tomatoes, but enough to make a batch of tomato jazz. This year I’ve decided to try something a bit different since there are only two of us to feed and I don’t want to waste any food. I cut up Roma tomatoes, garlic cloves and onion and laid them on an oiled cookie sheet. I put them in the oven at 250 degrees for about 5 hours. At this point last year I froze the mix before going to the next step, but this year I dumped everything onto one cookie sheet and put it in the refrigerator until morning. The next day I put all of it into the food processor and added a couple of handfuls of basil.
A few good pulses and everything was well mixed.
I scraped every last bit into my large muffin tins (sprayed with non-stick)and put it in the freezer until frozen solid. Each cup holds about 1/3 cup.
I don’t want to risk freezer burn so I took the time to wrap each large cube in plastic wrap and added a little seal with the date. Now they can all go into one big freezer bag to be retrieved shortly before dinner. It’s the perfect amount for a small pizza or to stir into hot pasta. Cooking for two sounds like a breeze!