Several years ago I got into heirloom tomatoes. Brandywines to be specific. They're ugly sometimes, but the taste is absolutely the best ever. Three years ago, our local paper ran an article about a woman in Wisconsin who grows and sells heirloom tomatoes. She explained in the article how she roasts and freezes the tomatoes for winter use. I tried it. We loved it. We do it every year now. There is nothing like roasted tomatoes in homemade veg soup, chili, lasagna, etc.
(This year I planted Caspian Pink and Soldacki heirlooms instead of Brandywines. They taste really yummy - but I'm kind of missing my Brandywines right about now!)
The tomatoes are coming in like crazy - it's only 69 at 11 am - so decided I could fire up the oven and roast some today. Here's what I do:
First I peel the tomatoes. I just peel them with a knife because heirlooms peel really easily. If you do the hot water, cold water thing, that's cool.
Next I cut them into halves, thirds, quarters, eighths, ?? - depending on the size of the tomato. My Romas I leave whole - I cut the heirlooms to approximately that size.
I line a baking pan with parchment paper - and drizzle some olive oil over the paper - a very light coating. Then I put the tomatoes on the paper and drizzle more olive oil over them. Sprinkle some sea salt and freshly ground pepper on the top.
Roast at 425 degrees F. for about an hour. I bake them until they just start to soften and lose their shape.
Cool. Put in freezer bags and freeze until you need them next winter.