Tasty Tuesday: Oven-roasted Tomatoes

Oven-roasted tomatoes, where have you BEEN all my life? I was initially just trying to avoid canning tomatoes when I stumbled upon this incredible way to process lots and lots of tomatoes. I can’t find adequate words to rhapsodize about the depth and richness of flavors these roasted tomatoes contain. (Insert noises of delirium.)

Best of all, oven-roasting tomatoes is NOT HARD! My mind has been racing through all our favorite recipes and figuring out how to substitute roasted tomatoes for fresh. Just try them and you’ll understand why!

Oven Roasted Tomatoes

Start by washing the tomatoes well. This whole thing started when I was blessed by an enormous box of tomatoes out of a dear friend’s garden, so I wasn’t concerned about pesticides…just regular garden dirt.

I covered two jelly roll pans with foil. Any cookie sheet with edges or shallow baking dish would work. If you don’t want to use foil, baking parchment also works. Having those pans lined turned out to be quite important to me.

Preheat the oven to 325°.

I sliced the roma tomatoes in half and I quartered all the rest of the tomatoes. I’ve heard that cherry tomatoes roast well too. Those need to be sliced in half too.

I’m posting a couple of pictures of these sliced tomatoes because they are just so pretty. These are sweet, fresh from the garden tomatoes….and couldn’t be better.

I put all the tomatoes into a very large bowl and tossed them with:

  • 1/3 c. olive oil
  • 2-3 T. sea salt
  • 1 T. freshly ground pepper
  • 4 T. minced garlic

After making sure that all the tomatoes were coated with oil, salt, pepper, and garlic, I spread them out on a jelly roll pan, skin side down.

I put the pans into the oven and baked them for 2.5 – 3 hours. The edges were just starting to blacken. Some of the juice in the corners also turned black. A few blackened edges are desirable. Completely charred tomatoes are not. Be sure to try a tomato or two…or three… when they start to cool off. Before they cool completely, remove the tomatoes from the pan and transfer them to a plate. If you let them cool down completely, they may stick to the foil.

Did I mention that your house will smell like some kind of Italian version of heaven while these tomatoes are roasting?

After the tomatoes completely cooled, I measured them into ziplock bags and froze them. Okay, I’ll admit, I made dinner with some…and snacked on some more. Okay, I was able to freeze a couple of ziplock bags before all the tomato vultures devoured them completely.

I can’t emphasize enough the complex richness of flavor that these tomatoes ended up with after the long roasting process. I plan to use them in pasta dishes, on pizza dough, and in bruschetta, for starters.


Barb Kelley  

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  1. These look awesome Barb! I am going to make some of this recipe since I was just getting ready to parboil and freeze a bunch. It sounds so good, I have to try it! Thanks

  2. Oh, YUM! If Judd doesn’t commandeer all the romas for salsa, I’ll do this! I also love to slice a beefy tomato, top the slices with cheese (mozzerella, or provolone), maybe a leaf or two of fresh basil, and bake them! YUM!

  3. Barb,just wanted you to know that I made these and they are so delicious! We were able to freeze several bags and it won’t take too many to flavor great recipes since the flavor is concentrated, but oh so worth it! Thanks for your recipe.