Making Roasted Tomatoes is a great way to preserve your summer bounty of tomatoes. They freeze well and are great to use in pasta sauce, soup and salsa.
Tomato time is always a bit of an awkward time for me. I always HATED tomatoes as a kid. I wasn’t a super picky eater, but there were two main things I didn’t like. Beans and tomatoes. As an adult, I have come to accept both of these things, and eat them willingly. I even enjoy them quite a bit now. But I still have a bit of a hard time with raw tomatoes. I have never been the person that could just cut up a tomato and eat it. I mean, I love Bacon and Tomato sandwiches, and I definitely eat a lot of them when tomatoes are in season, but often I struggle to use them up before they go bad. Since there’s only so many tomato based recipes a person can make in the period of time that a tomato is good for, I have turned to preservation methods. I have found that my favorite way to enjoy my garden tomatoes far into the winter is to make Garlic Roasted Tomatoes and freeze them.
My tomato plants have produced many pounds of tomatoes already, plus the ones that keep coming with my CSA. So I have already made 3 or 4 batches of these Roasted Tomatoes this year. So far, I have just been putting them into quart sized freezer bags and saving them for later, but they’re also great to make salsa and can be used to replace canned tomatoes in soups or pasta sauces.
How do you like to use your fresh garden tomatoes?
- 6 Tablespoons olive oil (or 3 Tablespoons olive oil and 3 Tablespoons canola oil)
- 2 pounds tomatoes, cored and sliced 1/2" thick (cut in half if cherry tomatoes)
- 4 medium garlic cloves, thinly sliced
- 1/2 teaspoon salt
Heat oven to 325°F. Spread 2 Tablespoons of the oil in a 9x11" baking dish or similar sized casserole dish (I prefer using glass here, because the acid in the tomatoes can cause a metal baking pan to rust). Sprinkle half of the sliced garlic evenly over the oiled dish.
Spread the sliced (or halved) tomatoes evenly in the dish (you can overlap them if you need to). Sprinkle the salt evenly over the tomatoes, followed by the rest of the garlic and the remaining 4 Tablespoons of oil.
Roast the tomatoes for at least 1 hour, until the skins have become wrinkled and are just beginning to brown. Scoop the tomatoes from the oil, and allow them to drain slightly. You can use them immediately in pasta sauce or salsa, or refrigerate for up to 2 days, or place them in an airtight container or zipper bag to freeze.
Garlic Roasted Tomatoes Nutrition Notes:
The nutrition information for these roasted tomatoes depends on how much of the oil is drained from the tomatoes after cooking. The above nutrition facts accounts for half of the oil being drained and discarded.