Here is an alternative to canning your tomatoes that I use every summer so I can enjoy my tomatoes throughout those chilly months with a host of recipes.
10 Large Tomatoes- Cored and halved (horizontally)
1 Head of Garlic- Finely chopped Cloves
I Small Bunch of Basil- Stems removed and coarsely chopped
1/2 Cup- Extra Virgin Olive Oil
Salt to taste
Large Sealed Zip Lock Bag
Preheat oven to 250 Degrees
Coat sheet pan with Olive Oil
Place Tomato Half’s (face Down) on the sheet pan
Generously Sprinkle Garlic over the entire pan
Add Chopped Basil
Drizzle Olive Oil over the Entire contents and sprinkle with salt.
Slow Bake in the oven for 3 hours (rotating the tomato pan every hour)
Tomatoes should be soft to the touch
Remove and cool
Transfer the mixture to the zip lock bag
Insert a straw in the corner of the bag and seal (keep the straw exposed)
Suck out the air from the bag by continually breathing in and releasing air.
Cover the straw top each time to prevent air from reentering the bag.
Continue this process until all air is removed and the tomato mixture lays flat on the tray,
Place the zip lock bag in the freezer and store.