Originally Posted by rosie29
Hi Mamas! I've tried canning a couple times. Yesterday I made a batch of strawberry jam. It's so much work and so hot!! Does it get easier as you get more familiar with the process? I'm hoping to can tomatoes this summer but I'm so discouraged. It seems to take so long for such a small batch. And of course it seems the babe always wakes from her nap at an unexpected and inconvenient time during the process.
I'm just reading thru these posts and maybe someone else has responded re: preserving tomatoes, but if not - I love freezing roasted tomatoes. I pile whole cherry tomatoes, halved plums, or quartered big tomatoes into a big pan with smashed garlic, olive oil, salt and pepper to taste. Oven roast at 450 until almost all the juice has evaporated, stirring every half hour or so. It does take a while and so can heat up the house some, but it requires almost no labor. I do two pans at a time on each level in my oven, switching top/bottom when I stir. Probably takes 2 hours - much less for cherries (30-45 min) and plums, more for all big tomatoes, which have a lot more juice. They cook way, way down.
The roasted tomatoes then are packed away (in ziploc bags or in jars) in the freezer. I use them in soups, as sauces (delicious with a block of pesto over ravioli for a quick supper!), sandwiches, casseroles (layer chicken boneless breasts/thighs in a pan, top with roasted tomatoes, layer of basil or pesto, provolone cheese - bake at 400-425 until chicken is done, about 30 min) or see this tomato gratin recipe that my whole family loves: http://www.epicurious.com/recipes/fo...DCRUMBS-106334