Oven Roasted Tomatoes

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Oven Roasted Tomatoes

This year, our tomato plants went completely crazzzy! I’m always looking for new ways to use them. I have already canned salsa, made fresh tomato pesto, frozen some spaghetti sauce and made “sun-dried” tomatoes in my Food Dehydrator, but I came across this technique for oven roasting tomatoes.  A friend of mine told me how. After I made them, I wondered how I had lived this long and never made them before.

Wash the tomatoes and pat them dry. Then, cut in half and toss with a little olive oil to coat. Spread the tomatoes (cut side up) onto a parchment lined baking sheet and sprinkle with salt and pepper. Then using your fingers, just sprinkle on some minced garlic (I used the kind already minced in the jar) and roast them in the oven at 325° for about 75-90 minutes (depending on size of the tomatoes. The ones pictured here are small romas.)  The sweetness of the tomatoes really intensifies when they are roasted.

These can be used to toss in pasta with some fresh basil leaves, puree them and make a sauce or spread, use them in a veggie lasagna, put them on a sandwich (or better yet, sandwich made on a Panini Sandwich Press!) or you can just do like we did and eat them right off the pan!

When tomatoes are in season, I roast a pan or two of these every few days and freeze them in zipper sealed freezer bags.  My freezer will be stocked up for rest of the year!

We’re gonna be having some tasty pasta again this winter!


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