Monday, September 10, 2012

How to Roast Tomatoes

This summer I have had quite an abundant supply of tomatoes from my garden.  I have canned, frozen, dried and consumed more tomatoes than I can just about every way imaginable.  Made tomato soup, tomato sauce, salsa, pizza sauce, tomato juice.....One of my favorites this summer has been to roast them with any variety of seasonings and add them to sandwiches, pizza, pasta....pretty much endless possibilities.  Here's how I do it...

I line my baking pan with aluminum foil.

Into a ziplock bag, I placed halved and seeded tomatoes and toss with a little olive oil, salt, pepper, thyme, oregano, basil and minced fresh garlic.

I then spread onto the pan

and place in the oven at 400 degrees for 25-45 minutes..depending on the size of your fruit.  They will be slightly browned and shriveled but not burned.  

I never measure my spices.  You should experiment and adjust to your own tastes.  Fresh spices are always best!


  1. Yum! Love for you to link this recipe (and a couple others if you'd like!) to Wonderful Food Wednesday at Hope to see you there!

    Jessica @ At Home Take 2

  2. You can also take this same concept and make "sun-dried". I put them in the oven at about 175-180 degrees for 12 hours. Yes 12 hours, but they end up drying out. It's perfect for when you have extra tomatoes on the verge of going bad.

  3. That looks delicious! I love tomatoes and have canned many quarts this fall. But I've never roasted them! Thanks.

  4. I'm so glad I found you on Naptime Creations! I have a TON of tomatoes so this is perfect. Thanks so much:)