Español Grow This

Roasted Tomatoes

Rich and flavorful roasted tomatoes with garlic and your favorite fresh or dried herbs.
Roasted tomato halves and herbs with a small amount of liquid in the bottom of the baking dish.
Prep time: 10 minutes
Cook time: 30 to 45 minutes
Makes: 2 ½ to 3 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon black pepper
2 cloves garlic, whole or chopped (optional)
2 Tablespoons fresh herbs or 2 teaspoons dried herbs (optional)
2 pounds tomatoes, stems removed

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Preheat oven to 350 to 400 degrees F.
  4. Drizzle oil on the bottom of a 9x13-inch baking dish. Sprinkle salt and pepper into the dish along with garlic and herbs if desired.
  5. Cut tomatoes in half and put in baking dish with cut side down.
  6. Bake tomatoes until soft and the peels start to brown, about 30 to 45 minutes. Cook longer if you want to remove more liquid.
  7. Add to recipes in place of canned tomatoes, or chop and serve as a chunky sauce or blend to a smooth sauce.
  8. Refrigerate leftovers within 2 hours or freeze for 8 to 12 months.
Featured in a Food Hero Monthly

Comments

Submitted by walscaro on Thu, 10/14/2021 - 11:16

We made LOTS of roasted tomatoes with garden bounty this fall. We blended some with an immersion blender after roasting and put in freezer containers to have ready sauce on hand. We also left some chunky and froze for other uses. It is so nice to enjoy flavorful tomatoes year round.

You might also like...

Recipes A to Z (without photos)

Beet Dip
A bowl of beet dip is served with jicama, carrot and celery sticks.

Beet Dip

Fresh earthy flavor combined with tangy lemon and creamy tahini makes this a flavorful and colorful dip!
Prepare:
10 minutes
Makes:
2 cups
Honey Mustard Green Beans
Bowl of green beans coated with sauce.

Honey Mustard Green Beans

Green beans are tossed in a blend of mustard, honey and vinegar. A great side dish!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Coconut Chicken Salad
Plate of shredded chicken with vegetables and coconut flakes served next to rice.

Coconut Chicken Salad

This simple chicken salad is our version of chicken kelaguen, a favorite recipe from Micronesia. Enjoy the blend of crisp vegetables, chicken, coconut, hot peppers and fresh lemon. Excellent the next day, too!
Prepare:
20 to 30 minutes
Makes:
5 cups
Tuna Cabbage Salad
Tuna Cabbage Salad served on slices of toast.

Tuna Cabbage Salad

Light and healthy salad with shredded cabbage and a creamy dressing.
Prepare:
10 minutes
Makes:
2 cups
Vegetables and Turkey Stir-Fry
Plate of rice with a turkey and vegetable topping.

Vegetables and Turkey Stir-Fry

Quick and easy turkey meal with garlic, ginger and whole grain noodles.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
6 cups
Peanut Sauce
Bowl of Peanut Sauce shown with bowls of raw vegetables for dipping.

Peanut Sauce

This smooth and nutty sauce is so easy to make. It adds savory flavor to grilled chicken and meats, noodle dishes, stir-fries and grain bowls. It's even delicious as a dip for raw vegetables.
Prepare:
10 minutes
Makes:
about ½ cup