A labor of love.

Every summer we purchase an overflowing bushel of roma tomatoes from our local farmer's market.  It's a daunting task, but almost each and every one of these babies will become sauce or a tasty roasted treat.  We stuff the freezer with these gems and will enjoy them all through the winter when all you can get are pink, mealy tomatoes from the grocery store.  We pack about a dozen or so of the roasteds into freezer bags then use them in soups, stews or pasta.  They are such a treat! 

Roasted Tomatoes - Rachael Ray recipe

Ingredients

• 3 pounds ripe plum tomatoes (about 15)
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped fresh thyme
• 3 garlic cloves, finely chopped

Directions:

1. Position a rack in the middle of the oven and preheat the oven to 375°. Stem the tomatoes and slice them in half lengthwise. Gently squeeze out the seeds or scoop them out with a spoon.
2. Lay the tomatoes, cut side up, in a single layer on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle with the thyme and garlic. Roast for 40 minutes. Increase the oven temperature to 400° and roast the tomatoes until caramelized, about 20 minutes more.
3. Turn off the oven and leave the tomatoes inside for 10 minutes, then remove to a rack and let cool completely. Peel if desired. The tomatoes will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.
   
   http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/side-dish-recipes/roasted-tomatoes