Garlic Roasted Tomatoes

5 from 1 vote

Making Garlic Roasted Tomatoes is a great way to preserve fresh tomatoes. They freeze well and are great to use in pasta sauce, soup, and salsa.

Prep Time15

Cook Time1

Total Time1 15

Course: Condiment

Cuisine: Universal

Keyword: garlic, pasta, roasted, sauce, soup, Tomatoes

Servings:

Calories: 138kcal

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 or use MSG-salt to enhance the tomatoes' savory flavor

Heat oven to 325°F. Spread 2 Tablespoons of the olive 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 1/2 teaspoon salt evenly over the tomatoes, followed by the remaining 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, refrigerate for up to 2 days, or place them in an airtight container or zipper bag to freeze. You can use the leftover oil in tomato-based recipes like soups or pasta sauce.