Instructions for two pans:
►Coat a 9x13 (or so) glass baking pan
with olive oil. Whatever fits in the oven. If you're using a metal baking pan, line it with parchment paper.
►Cut largest tomatoes in quarters;
more modest size tomatoes in half. Leave cherry tomatoes whole. You’ll need a
good supply: a garden in fall is recommended. And Roma-type tomatoes are a good
choice.
►Place tomatoes, cut side up, in the
baking pans.
►Grind fifteen or twenty fresh cloves
of garlic in a food processor. Spread relatively evenly over both pans.
►Season
fairly aggressively:
o Salt
& freshly ground pepper
o Rosemary,
basil, oregano
o
Experiment?
►Drizzle more olive oil over the top.
►Roast at 375⁰, checking regularly, for approximately 2 hours.
(Alternate: "Put the tomatoes in the oven and roast for several hours at 250ยบ — at least 3 hours but up to 7 — depending on how big the tomatoes are and how soft and caramelized you like them. Roast until the tomatoes are collapsed and tender throughout and beginning to brown and caramelize nicely on the bottom")
(Alternate: "Put the tomatoes in the oven and roast for several hours at 250ยบ — at least 3 hours but up to 7 — depending on how big the tomatoes are and how soft and caramelized you like them. Roast until the tomatoes are collapsed and tender throughout and beginning to brown and caramelize nicely on the bottom")
►Cool to room temperature.
►Grind in food processor until
consistency of hamburger.
►Freeze in snap-top container.
This stuff is amazing. Frankly, we
didn't freeze all of them: some, we cut up into scrambled eggs. It would be
enough to top spaghetti with the chopped results and parmesan cheese. I’d love
to mix this with Parmesan to top French bread.
Makes the kitchen smell wonderful. 
