In summertime, we live off of the produce stand a couple miles from the office. Not only is everything fresh and local, it’s cheap—particularly tomatoes, bell peppers and herbs. And since everyone knows you can’t get a good tomato in the middle of winter, we’ve been roasting and freezing them to keep them around all year long.
Mark Boughton Photography / styling by Teresa Blackburn
Roasted Tomatoes
Roasting isn’t nearly as intimidating as traditional “canning.” Simply slice and roast, then freeze or whirl up in a sauce to use all winter long. Check out our recipe for roasted tomatoes, plus more creative ways to use summer tomatoes. 
Mark Boughton/styling: Teresa Blackburn
Stuffed Baked Tomatoes
They’re stuffed with cheese, herbs and spinach. What could be better? See the recipe.
Mark Boughton Photography
No-Cook Tomato Sauce
Toss vine-ripe tomatoes with garlic, basil and olive oil, let them sit, and they get juicier and juicier. Toss with pasta, spoon over chicken or beef, or simply eat with a spoon. See the recipe.
Mark Boughton Photography
Freezer Tomato Sauce
Preserve tomato sauce for the darkest days of winter. See the recipe.
This article has been posted with permission and originally appeared as, “Four Simple Ways to Use Tomatoes Now and Later” on Relish.
Frequently Asked Questions
How do I properly roast the tomatoes for the Roasted Tomatoes recipe?
Slice the tomatoes in half, place them cut-side up on a baking sheet, drizzle with olive oil, and roast them in the oven until they are soft and slightly caramelized.
What type of cheese is recommended for the Stuffed Baked Tomatoes?
You can use a variety of cheeses such as mozzarella, feta, or ricotta, depending on your preference for flavor and creaminess.
Can I use any type of tomatoes for the No-Cook Tomato Sauce?
Yes, vine-ripe tomatoes are ideal for their juiciness, but you can also use other varieties like Roma or heirloom tomatoes for different flavors and textures.
