Freezing Roasted Tomatoes.

I've made these the last few years and they certainly add some great flavor to soups, chili, sauces and the like.  I just toss in a bagful or two still frozen.
I have to give credit where credit is due.  I got this recipe from Melissa D'Arabian on Ten Dollar Dinners which was on the Food Network a few years.  By the way, her book of the same title, is fantastic.  I've given it as a gift before and it was much used and loved.

ROASTED TOMATOES
Lots of tomatoes, any size or variety, as long as they are fresh.
Olive Oil
Chopped Garlic
Thyme
Salt and Pepper

Time:
About 10 minutes to Prep
Two Hours to Roast.
One Hour to Cool.

Use any fresh tomatoes, large or small.  For small or medium ones, cut them in halves.  For larger tomatoes.  Cut them in quarters.  Remove the stem section.

In a large bowl, place the cut tomatoes.  Add olive oil, chopped garlic, fresh or dry tyme, salt and pepper and toss them to coat evenly.

Place the tomatoes on foil-lined baking sheets, cut-side up.  Roast at 275*F for one hour on this side.

 Unfortunately, my oven is overheating.  It won't stay at 275* but leaps higher, hence the blackeing of he foil, so a report was made to Maintenace about it.  Its been a pain making cookies and brownies and anything that has to bake or roast the last several months.
Anyway, after one hour the tomatoes looks like this above.
You have to turn them all over so they are skin-side up and let them roast for another hour.

When they are done, they are a bit shriveled and if your oven is working right, you will have juices on your foil which you also want to save.  Unfortunately mine are a bit drier because of the overheating oven.

You can freeze these with the skins on, or remove the skins.

You can easily lift the skins off the tomatoes with tongs.  If they won't come right off, give a bit of a shake and the skin will lift off easily.
These are terrific eaten fresh from the oven as a side dish to a meal.  Yummy.

Mark your freezer bags with the information you want, and the date, and seal them tightly.  Putting them in a double bag is best.
When you need to add something to chili, sauce or a soup, you can take a bag or two from your freezer and toss in the tomatoes still frozen.  Easy peasy.  And it gives your dish such an added flavor, you won't want to miss.

Have a Good Day.