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)

Cherry Oat Crumble
Photo of Cherry Oat Crumble

Cherry Oat Crumble

Low-sugar dessert that combines wholesome oats and tart cherries. Enjoy it for breakfast with a serving of plain yogurt.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
3 Cups
Bok Choy Salad
Bowl of seasoned, chopped bok choy.

Bok Choy Salad

Add bright flavor and crunchy texture to any meal or snack.
Prepare:
15 minutes
Makes:
3 cups
Baked Bean Medley
A mixture of seasoned beans and bacon is shown in a serving bowl.

Baked Bean Medley

Enjoy this delicious mix of beans and a savory sauce, baked to blend the lightly sweet and salty flavors.
Prepare:
15 minutes
Cook:
1 and ½ hours
Makes:
8 Cups
Couscous Salad
Large bowl of a vegetable packed Couscous Salad.

Couscous Salad

A light and colorful salad combining sweet cranberries, crunchy pecans and fresh vegetables with couscous pasta.
Prepare:
15 minutes
Makes:
5 cups
Roasted Bell Peppers
Multicolored bell pepper halves with blistered skin in a bowl.

Roasted Bell Peppers

Only 4 ingredients to make these roasted sweet peppers with Italian spices.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
8 Bell pepper halves
Harissa Roasted Butternut Squash
Wooden bowl of seasoned butternut squash, pumpkin seeds and fresh herbs.

Harissa Roasted Butternut Squash

Thanks to Chef Nephi Craig for this beautiful recipe for seasoned squash sprinkled with seeds, nuts and herbs.
Prepare:
25 minutes
Cook:
20 minutes
Makes:
6 cups