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Simple Roasted Tomatoes Recipe Perfect For Freezing

*Updated* / By: 124 Comments

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Reap the rewards of a bountiful harvest with this Simple Roasted Tomatoes Recipe.

Nothing beats oven-roasted tomatoes. This freezer-friendly recipe allows you to enhance your recipes all year long with the wonderfully intense, robust flavours. The perfect addition to so many dishes. Super easy to make.

Simple Roasted Tomatoes Recipe all ready for the freezer.

This year we have been truly embracing the wonderful harvests at the local Farmer’s Markets. Such awesome fresh produce has made it so easy to get into the “Field to Fork” culture.  I only wish that we could have this luxury all year long, but unfortunately, soon enough the market’s will come to an end and I will have to rely on the grocery store.  I don’t know about you, but nothing beats FRESH from the farm!!

We use a lot of tomatoes in our house. Pasta sauces, pizza sauce, soups and of course chili.  I use very few items from cans in my kitchen, but I do purchase canned tomatoes (once I run out of my frozen stash).

A bag of tomatoes to make simple roasted tomatoes with.

This roasted tomato recipe is my favourite way to preserve tomatoes. Oven roasted tomatoes are super easy to make. The oven does all the work, and your house smells like a little country kitchen in the heart of Italy.

In fact, I roast most of my veggies (other than grilling). YES, I do boil potatoes for making mashed potatoes, but that is about it. Roasting veggies is our favourite way to enjoy them. From side dishes to incorporating them into recipes. Here are a few of our family favourites:

HOW TO OVEN ROAST TOMATOES

You can find lots of complicated versions of roasting tomatoes, but I just thought “How would my baba do it?”. I mean she did have 7 kids and a farm to run. Making all food from scratch, canning, preserving she didn’t need any more complications in her life.  

Tomatoes cut up in a baking dish, with oil, spices and herbs ready to roast.

I thought of her and remembered some of the wonderful smells that came out of her kitchen. This Simple Roasted Tomatoes Recipe is in honour of all her hard work feeding her family wonderful, nutritious, awesome food.

Here is the condensed version, you will see just how easy it is:

  • Visit the market and get a big bag of fresh tomatoes (I used Roma)
  • While you are there, grab some garlic and fresh herbs (basil, oregano, rosemary)
  • Wash the tomatoes, and cut them up (the size is up to you, the bigger they are, the longer they need to cook)
  • Put them in a roasting pan (be sure not to overcrowd them)
  • Coat them nicely with olive oil, salt, and pepper (I even used garlic powder and Italian seasoning too)
  • Add in some garlic cloves and the fresh herbs
  • Place in the oven and roast away (for about 1 1/2-2 hours)
  • Give them a stir now and again while they roast
  • Once they are done, you can leave them in chunks, or give them a mash (like I did)
  • Measure out into freezer bags
  • Seal and date
  • DONE!

A pan of simple roasted tomatoes right out of the oven.

USING ROASTED TOMATOES IN RECIPES

This is the fun part, so many places to use them in. In case you were wondering, here are a few:

  • roasted tomato soup
  • roasted tomato sauce
  • roasted tomato salsa
  • roasted tomato bruschetta

I use my slow roasted tomatoes in:

Mashing the roasted tomatoes .

TIPS FOR ROASTING AND FREEZING TOMATOES

Roasting and freezing tomatoes is simple. Nothing fancy or complicated. You can’t get these flavours out of a can, even the fire-roasted tomatoes would be second place here.

As for the best kind of tomatoes to roast, honestly, I don’t think there is a wrong kind. I used Roma tomatoes (also known as plum or paste tomatoes), but you can also use cherry tomatoes, Campari (on the vine), or whatever your garden grows. Some people core larger tomatoes to remove the seeds. I did not, I find the Roma tomatoes have fewer seeds anyway.

When it comes to roasting the tomatoes in the oven, I absolutely LOVE my *Pampered Chef stoneware baking dish. In fact, I have two at a time in the oven during this slow roasting process. 

Roasted tomatoes getting measured out for freezing.

They are super easy to clean at the end of the day. I simply scrub them with some *coarse salt, rinse with hot water and they are good to go.

As for freezing I just measure the amount in a *measuring cup and pour into *freezer bags. I try to get ALL the air out and make the bags flat. They stack in the freezer nice and neat.

Be sure to write the date on the bag. This makes it much easier to know which to use up first.

Simple Roasted Tomatoes in freezer bags ready for put in the freezer.

Harvest season is the BEST time to make this Simple Roasted Tomatoes Recipe. Stock your freezer and create wonderful, delicious recipes all year long. ENJOY!

Do you roast and freeze or can tomatoes?

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Here are a few great recipes using roasted tomatoes from some of my blogging friends:

Simple Roasted Tomatoes Pin Image (1 of 2)

Simple Roasted Tomatoes Recipe all ready for the freezer.

Simple Roasted Tomatoes Recipe Perfect For Freezing

Reap the rewards of a bountiful harvest with this Simple Roasted Tomatoes Recipe Perfect For Freezing.  Intense, robust flavour with little effort. Simple is best!!
4.98 from 46 votes
Print Rate
Course: Roasting
Cuisine: Canadian, Italian, Mediterranean
Keyword: Preserving Tomatoes
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 2 servings
Calories: 504kcal
Author: Gloria | Homemade & Yummy

Ingredients

  • 6 pounds tomatoes (I used Roma)
  • 6 cloves garlic (or more if you like)
  • 1/4 cup olive oil
  • 1 1/2 tsp salt
  • 1 tsp pepper (I used spicy garlic)
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • fresh herbs (basil, oregano, rosemary)
US Customary - Metric

Instructions

  • Preheat your oven to 400º F
  • Wash tomatoes, and cut into chunks. You can also just cut in 1/2 or leave whole if you prefer. The large the pieces, the longer they take to cook.
  • Divide the tomatoes into 2 roasting pans (you don't want to crowd them)
  • Divide the oil and seasonings between the two pans, distribute and mix well to coat.
  • Add garlic cloves and fresh herbs to each pan.
  • Roast for about 1 1/2-2 hours.
  • Depending on the amount of moisture you still want in the tomatoes, the time will vary slightly. Also if you removed the seeds, you will have less moisture to cook out.
  • Be sure to mix several times during roasting.
  • Once done, remove from oven. 
  • Remove any large stems from the herbs.
  • If you like, you can leave your tomatoes in large chunks, or mash slightly with a potato masher. Mash the garlic cloves too.
  • When cool, measure into your desired amount, place in the freezer bags, seal, date, and place in freezer.
  • DONE!

Nutrition Information

Calories: 504kcal | Carbohydrates: 57g | Protein: 12g | Fat: 29g | Saturated Fat: 4g | Sodium: 1815mg | Potassium: 3261mg | Fiber: 17g | Sugar: 35g | Vitamin A: 11335IU | Vitamin C: 189.3mg | Calcium: 167mg | Iron: 4.4mg

Notes

This recipe makes approximately 4 cups of roasted tomatoes (which I consider 2 servings of 2 cups each).
Depending on the amount of moisture you have after roasting will determine the amount of finished tomatoes you get. Feel free to measure into whatever size suits your needs.
Tried this recipe?Take a picture and tag @homemadeandyummy
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

Simple Roasted Tomatoes Pin Image (2 of 2)

 

Reader Interactions

Comments

  2. KathyS

    Looks delicious, but I want to know — what about canning the tomatoes rather than freezing them? If that is possibly would you change anything in the recipe? My freezer is packed!

    Reply

    • Gloria | Homemade & Yummy

      Sorry, I wish I could answer your question. Canning is not my area of expertise…I do “quick pickles”. I find preparing them this way works best for me. I do not have a cold room and nowhere to store all the jars. Also….this is way less work than traditional canning for sure. My mom did it when I was young. LOTS of work for sure.

      Reply

  3. Cathe Reams

    Holy cow. If you cook this recipe for anything – cook it for how it makes your home smell for hours after! My garden provided a bumper crop of tomatoes and now at the end of the season I just can’t get through them all (and my neighbors are waving the white flag for me to stop :). This recipe was super easy. I cheated a bit and bought the pre-packaged roasting herbs from the store (fresh rosemary, thyme, Italian parsley) and I tripled-down on the fresh garlic. I also used every tomato I had so some were beefsteak(ish), some were Roma and some yellow cherry. I did cook the cherry ones on a separate pan because they cooked quicker. SOOOOOO glad I found this recipe!

    Reply

  5. Jacque Hastert

    A great way to have tomatoes all year long. Freezer space is not an issue at our place, so this is just perfect!

    Reply

  10. Anne Murphy

    I love roasting tomatoes to freeze – it intensifies the flavor and they don’t then come out mushy! I never mashed them like this, though – much better for storage. Sounds delicious!

    Reply

  13. Eileen Kelly

    My favorite time of the year is when I get to can or freeze my garden tomatoes. I love how you roast yours with garlic and herbs. So many wonderful recipes come from these roasted tomatoes, The fresh flavor of the tomatoes is amazing.

    Reply

  14. lauren

    Such a great idea! Our tomatoes did so well this summer, we had a ton leftover and I was running out of ideas. I wish I had done this! I’ll have to pin for next summer.

    Reply

  17. Dominique

    Is it crazy that I’ve never roasted tomatoes to make sauce before?! This needs to change because you make it sound so amazing and so easy to do! I love the idea of having frozen tomato sauce ready and waiting for me all year long!

    Reply

  19. Amanda

    What a great idea to roast and freeze tomatoes, Gloria! I have been buying up as many of the farm fresh tomatoes I can at the market before they’re completely gone for the season, and this is a perfect way to save them for the winter. I can think of so many uses for these throughout the colder months. What a great treat to have some of the best of summer on hand until tomato season rolls back around again!

    Reply

    • Homemade & Yummy

      I know….so good. I just told my husband I am getting more this weekend. I really don’t like running out too soon before next harvest season. I use these in so many recipes. So much easier than traditional canning.

      Reply

  21. Dan

    I’m so happy you posted this method of preserving tomato sauce. We do this every season and find that it works very well for a way to enjoy fresh-tasting marinara and other tomato-based recipes throughout the year.

    Reply

  23. Dana

    This is so great to have on hand for sauces on a whim! I don’t know why I’ve never done this. Really looking forward to making a huge batch once we’re settled in the new house. I bet it makes the kitchen smell amazing, too!

    Reply

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