Roasted and Frozen Tomatoes
quartered with all blemishes and hard parts cut off
Heat your oven to 450 F. Spread tomatoes out on two sheet pans. Roast for 40 minutes to an hour or until tomatoes are tender and just starting to brown, rotating pans half-way through baking.
Let cool. Remove skins if desired. Freeze in freezer bags labeled with date and weight for easy use.
Since these are roasted, they will have a better flavor and less liquid, making them perfect substitutes for canned tomatoes.