Delicousness picked right from the juicy vine...
Fill a sink with clean, cold water and soak your tomatoes.
After they are cleaned, slice in half lengthwise.
Romas are the best, but I use everything.
Have a little bowl of olive oil set to the side and dip the halved tomatoes in.
Place tomatoes skin side down on a parchment lined cookie sheet and sprinkle with sea salt and coriander.
I just take about 4 pinches of sea salt and spread across tomatoes and about the same with the coriander.
You could also use basil and garlic.
Roast at 200 degrees for 3 hours, or at 300 degrees for about 2 hours.
The tomatoes should be about 1/3 of their size and still juicy.
Let cool, and then freeze in ziploc bags.
This is one of my favorite ways to preserve tomatoes.
You can thaw them and use them straight into a soup or casserole.
I really want to try sauteing them in olive oil, the blending for a sauce for pizza this winter.