Roasted tomatoes are an easy and delicious way to process tomatoes. Use this recipe for roasted tomatoes that you can freeze or enjoy immediately on focaccia, pizza or in soups and sauces. To can roasted tomatoes, please use one of the recipes at the bottom of the post. This recipe is not intended for canning.
Prep Time15 minutesmins
Cook Time45 minutesmins
Course: Side Dish
Cuisine: American
Keyword: oven roasted, tomatoes
Servings: 3cups
Calories: 289kcal
Ingredients
3-5lbtomatoes (paste, slicing or cherry)
2Tbspcanola oil
1tspsalt
1/2tsppepper
2hot peppers, sliced (optional)
4clovesgarlic, smashed (optional)
1tsp dried herbs (oregano, thyme, rosemary, Italian seasoning)
Instructions
Preheat oven to 200°C (400°F).
Wash tomatoes and pat dry.
Cut into ½ inch thick pieces or cut into quarters or halves if small.
Spread tomatoes in single layer on large, rimmed baking sheet. Drizzle with oil and season all over with salt, pepper and choice of herbs.
Tuck hot peppers and garlic among tomatoes.
Roast at for 30-40min until as charred as you’d like. Time will vary depending on how much liquid is in tomatoes and how many tomatoes on the baking sheet.
Roasted tomatoes will keep in fridge for up to 5 days or freezer for 6 months.
Video
Notes
Makes: about 2-3 cups roasted tomatoesPuree or use as is on pasta, bruschetta, in salsa, on focaccia or puree for soup, chili or sauce.To remove seeds and skins, run roasted tomatoes through food mill.
Use the same technique for cherry tomatoes - just reduce cooking time to 25 minutes. No need to cut cherry tomatoes.
For best flavour, use ripe tomatoes only. Underripe or green tomatoes will take away from the sweet flavor developed by roasting.