I love the smell of tomatoes cooking. Their comforting aroma is taken to another level when the topped with garlic and herbs. Making roasted tomatoes is one of the easiest ways to preserve extra tomatoes to enjoy all winter long. If you haven’t done this before, please try this summer and see what you think! It is so easy, and such a great way to save a little garden bounty for winter.
Just a couple of hours in the oven at 225 degrees will have the tomatoes looking nice and dehydrated and ready for storage. I pop them in freezer jars and containers, label them and then think about all the ways I will enjoy them. I eat several before they even make it to the freezer. They are like candy. For real.
I throw them in the food processer to make pizza sauce, put them on grilled cheese sandwiches and they are always included in virtually any pasta dish I make while I have them. They are in a word: fabulous. Try them and see!
Roasted Tomatoes
- Tomatoes (cherry tomatoes are fastest, but romas or other paste tomatoes are great too)
- Garlic
- Olive oil
- Salt
- Freshly ground black pepper
- Herbs (basil, oregano, thyme, rosemary, whatever you want or none)
- Preheat the oven to 225 degrees.
- Line a baking sheet with parchment paper. Halve the tomatoes and arrange on the sheet.
- In a small bowl, combine the oil, garlic, salt, pepper and herbs. Drip this over the tomatoes, getting a small amount on each tomato piece.
- Roast for 2 to 8 hours, depending on your tomato size and type. They should be still pliable, but not crunchy when done.
- Use immediately or refrigerate in a covered, airtight container for up to 5 days, or freeze for up to 1 year.
