Slow roasted tomatoes are a great way to preserve tomatoes from the summer over into cooler weather. After roasting, the tomatoes are frozen and can be used in soups, sauces, and pastas, and keep their flavour.
Heat the oven to 225F/105C and line a baking sheet with parchment paper.
Cut smaller tomatoes, like roma type or cherries, in half. Cut larger round tomatoes into quarters. Place the tomatoes in a single layer on the prepared sheet.
Tuck four or five garlic cloves in with the tomatoes (peeled or unpeeled doesn't matter. Just remember to peel them before sticking them in the freezer). Drizzle everything with about two tablespoons of olive oil and sprinkle with a pinch of salt.
Bake for about three hours for cherry tomatoes, and about four and a half for larger ones. The romas above took just under five hours. Cool, place in freezer bags, and freeze. Or layer in a jar with olive oil. If you can resist eating them all at once, that is.