Roasted Tomatoes

Today I am roasting tomatoes from the garden harvest so far this year. With my 48 tomato plants, yes, 48, I am able to try some different recipes and techniques for preserving the harvest.

It’s a pretty simple process and once you get the basic idea you can add and edit this really simply based on your personal preference and taste.

This isn’t really scientific so there’s not a lot of measuring. At least not the way I cook! It’s just a simple way to get the most from your tomatoes and add a ton of fresh flavor to your cooking over the dull, winter months.

Pre-heat oven to 275 degrees.

Cut tomatoes in half. I am using Roma Tomatoes, but a good firm, meaty tomato would do.

Line baking sheet with parchment.

Lay tomatoes cut side up on parchment.

Sprinkle with:



herbs of your choice – I use fresh rosemary sprigs, basil, and other dried herbs

If you like garlic add a few smashed garlic cloves to the pan or sprinkle minced garlic on the  cut tomatoes.

Drizzle with a good olive oil.

Roast in the oven uncovered for 4 to 5 hours. Let cool completely. Then pour everything from the pan into a freezer safe container or bag and freeze. You may choose to remove some of the herbs leaves and sprigs.

Now, as an added twist, I throw on to one of the pans some of the hot peppers from our garden so we have some “spicy roasted” tomatoes. But be careful, roasting can intensify the heat of the peppers depending on variety. Do this with caution if you don’t like hot stuff!

It’s pretty simple to do – try it and let me know any variations you experimented with!

One comment

  • I like to roast mine with thyme, garlic heads and onions. A little sprinkle of salt, pepper and sugar. Olive oil drizzle. Then I run the tomatoes, onions and roasted garlic through a food mill. Makes the best full bodied tomato soup around. I like to top each bowl with a couple of slices of french bread with some cheddar cheese that’s been grilled until the cheese is bubbly. Grilled cheese and tomato soup in one bowl.

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