Carol's Beefsteak tomatoes

Today I picked many of my Carol's Beefsteak tomatoes and there was enough to lay out a large baking sheet with them for roasting, then freezing.  They are large, meaty and also very flavorful as a slicer.  Thank you Carol for contributing your family's seed for our garden members last spring.    Some heirlooms tend to crack around the tops, and I found it so with Carol's Beefsteaks, but I just cut off the top half inch and prepped them for cooking.

Here is my extra large mixing bowl with halved Beefsteaks where I toss them with olive oil, salt, pepper and thyme.  Then they are placed on a baking sheet all cut-side down in a 275F-degree oven.  After one hour, they are all turned over to the other side for another hour, removed from oven, allowed to cool about a half hour, then put into freezer bags.  And, no, you don't have to remove the skins.  They are great added to any sauce dish, chili or even pizza.  For a dish that is cooking, you can add them still frozen but for pizza you need to defrost them first to top your pizza.

Again, thank you Carol.  Happy Gardening!