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You are here: Home / Kitchen Basics / Garlic Roasted Tomatoes

Garlic Roasted Tomatoes

Published: Sep 7, 2017 · Modified: Oct 10, 2018 · This post may contain affiliate links, which means I make a small commission if you buy an item in my links, at no charge to you.

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Total Time 1 hour hour 15 minutes minutes
Number of Servings 4
Garlic Roasted Tomatoes

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.

Garlic Roasted Tomatoes

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.

Garlic Roasted Tomatoes

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?

Garlic Roasted Tomatoes

Garlic Roasted Tomatoes
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Garlic Roasted Tomatoes

Carissa Serink
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.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Servings: 4
Calories: 140kcal
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Ingredients

  • 6 Tablespoons olive oil (or 3 Tablespoons olive oil and 3 Tablespoons canola oil)
  • 2 pounds tomatoes, cored and sliced ½" thick (cut in half if cherry tomatoes)
  • 4 medium garlic cloves, thinly sliced
  • ½ teaspoon salt

Instructions

  • 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.

Nutrition

Calories: 140kcal

Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.

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Garlic Roasted Tomatoes Nutrition Info

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.

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Hi, I'm Carissa! I'm the face behind Domestic Dreamboat. I love to cook, I love to eat, and I love to stay healthy. Thanks for joining me in my homemade journey!

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