This is my new favourite way of dealing with all the home grown tomatoes. Rather than processing and bottling them in jars, I’ve been slow roasting trays in the oven and freezing them. All it takes is a bowl of ripe tomatoes, cut them into quarters, cut out the core then place them skin down on the tray. Sprinkle with oil, salt & pepper and roast in the oven until they are as done as you want. When they’re cool, the skin peels easily off the back before you put them into snaplock bags and freeze. Excellent.