Garden Friday: Roasted Tomatoes

Nicole and I are on the same page today only she just beat me to the punch. Here’s how I preserve some of my bountiful summer harvest of tomatoes.

Originally posted: Sep 25, 2009

It is my opinion that there’s no better way to preserve tomatoes than to roast them.   Canned tomatoes are inexpensive and easily obtained from the market anytime.  Roasted tomatoes, OTOH, are not cheap and I think it would be difficult to find them with olive oil AND balsamic vinegar.  That said, I did can in the traditional way this year because I had a  plentiful harvest (yeah, I’m braggin’)  and I couldn’t afford all of the olive oil and balsamic vinegar required to roast a thousand tomatoes.

I’ve had a few requests for this recipe so here goes…

Pull them off the vines and rinse. There’s close to a hundred tomatoes in the tub below and you’ll use that many to obtain two to three pints of tomatoes. That will depend on size of course. The tomatoes in this picture are the smaller-medium sized Romas. The Romas from my 2011 are 3x’s the size.

Add generous amounts of olive oil and balsamic vinegar, kosher salt, pepper, rosemary, basil, and a touch of oregano or thyme. I used fresh herbs because I have them available right now, but dried herbs work  well. Don’t be afraid to experiment. I’m positive you can’t go wrong unless you burn them. [Note: I buy a less expensive bottle of balsamic vinegar for this recipe. There’s  a difference in the taste of the final product, but not enough , imo, to use the really expensive stuff.]

Oh, and don’t forget the garlic -very important, but not as important as the balsamic vinegar. The balsamic vingar is the reason why the tomatoes pop with flavor in your mouth.

Make sure to swish the ‘maters around in the oil/herb mixture so they get a good coating. Turn them flat side down and let them sit for at least 20 minutes  to marinate (or longer. I will do 45 minutes between batches).

Bake them for about 45mins-1 hr at 425 degrees until they look like this:

and then flip and cook them until they look like the photo above.
When you flip them they will feel like mush. Don’t be tempted to quit at this stage just because the tomatoes are mushy and a bit watery. Roasting the other side really seals in the flavor and texture. The second roasting doesn’t take long so be on the lookout.

Let them cool and then put them the storage container of your choice and freeze. I added a little extra olive oil  to completely cover the tomatoes and used mason jars for this batch.

Try them on pesto covered pasta or a chicken & provolone sandwich. (see below)

And after all of that hard work…

It’s time to eat!


7 responses to “Garden Friday: Roasted Tomatoes

  1. Nicole I August 26, 2011 at 8:56 am

    Nice variation!

    Is there a trick to freezing mason jars? I’ve probably lost about 1/3 of those that I put in the freezer over the past couple of years and have sworn it off.

  2. zaissa August 26, 2011 at 10:05 am


    Thank you, this is one I feel inspired to try!

  3. G August 26, 2011 at 10:29 am

    I’ll be right over! (yum)

  4. Kristine N August 26, 2011 at 12:00 pm

    Oh, that looks so wonderful! I really, really wish I had a garden this year.

  5. mfranti August 26, 2011 at 1:46 pm


    I used the pressure canning quality jars for freezing. I’ve never had a problem.

    Maybe your freezer is colder than mine?

    I just reread this post and looked at the pictures. I want to make that sammy now!

  6. Pingback: Ode to Heirloom Tomato Salad and Fleur De Sel « Cow Tales By a CowGirl Cook

  7. Amri September 4, 2011 at 12:32 pm

    Do you roast them in a lipped cookie sheet? Or do I need to put them in something deeper?

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