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    Home » Recipes » Freezing, Preserving & Pickling

    Simple Roasted Tomatoes Freezer Recipe

    August 4, 2020 *Updated* September 6, 2022 / By: Gloria Duggan | Homemade & Yummy 214 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Disclosure Policy.
    Jump To Recipe

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

    Nothing beats oven-roasted tomatoes. This freezer-friendly recipe is the perfect addition to so many dishes. Wonderful intense, robust flavour.

    DIY fresh herb salt is also a great seasoning for these flavourful tomatoes. You can even use it in tomato jam too.

    Roasted tomatoes in freezer bags.

    Roasting tomatoes in the oven is so much easier than canning them in jars. All you need is olive oil, fresh tomatoes, and herbs.

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    We use a lot of tomato recipes in our house. Pasta sauces, pizza sauce, soups, and of course chili. Fresh tomato puttanesca is a favourite for dinner here.

    I love having these ready in the freezer. Perfect for making my easy tomato crab bisque.

    RECIPE and INSTRUCTIONS for roasting and freezing tomatoes are at the bottom of this post.

    Slow roasting tomatoes is my favourite way to preserve them. Super easy to make. The oven does all the work, and your house smells like a little country kitchen in the heart of Italy.

    A bag of fresh Roma tomatoes.

    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:

    • Roasted Fiddlehead Ferns
    • Orange Cauliflower Blender Soup
    • Easy Roasted Pumpkin Soup

    Roasted Tomato Ingredients

    Easy to find ingredients that produce amazing results. You will need:

    • fresh tomatoes
    • olive oil
    • fresh herbs
    • garlic
    • salt and pepper
    • seasoning

    I absolutely LOVE my (affiliate)*Pampered Chef stoneware baking dish. In fact, I have two at a time in the oven during this slow roasting process. 

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

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

    How To Roast Tomatoes For Freezing

    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.

    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 in a single layer (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 ½-2 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 roasted tomatoes right out of the oven.

    Tomato Ideas

    This is the fun part, so many places to use this roasted tomato recipe. In case you were wondering, here are a few:

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

    I use my freezer tomatoes in:

    • Chorizo Chili with Roasted Tomatoes
    • Spicy Beluga Pasta Sauce
    • Red Wine Lamb Stew

    They would also be great in a sauce on top of homemade potato gnocchi.

    Mashing the roasted tomatoes in the baking dish.

    Tips For Roasting And Freezing Tomatoes

    As for the best kind of tomatoes to roast, honestly, I don’t think there is a wrong kind.

    I used Roma (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.

    Cooked tomatoes in a measuring cup.

    As for freezing I just measure the amount in (affiliate)*measuring cup and pour into (affiliate)*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.

    This easy recipe for freezing tomatoes is perfect for creating wonderful, delicious recipes all year long. ENJOY!

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

    • Homemade Roasted Tomato Soup
    • Israeli Couscous Salad
    • Asparagus and Fontina Quiche
    • Pesto Quinoa Stuffed Tomatoes

    Be sure to CLICK THE SUBSCRIBE BUTTON located in the TOP MENU. You will get a FREE PRINTABLE and recipes! FOLLOW ME on social media too.

    Simple Roasted Tomatoes Pin
    Simple Roasted Tomatoes Recipe all ready for the freezer.

    Roasted Tomatoes Recipe 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 131 votes
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    Course: Roasting
    Cuisine: Canadian, Italian, Mediterranean
    Keyword: Preserving Tomatoes
    Prep Time: 30 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours
    Servings: 4 servings
    Calories: 252kcal
    Author: Gloria Duggan | Homemade & Yummy

    Ingredients

    • 6 pounds tomatoes (I used Roma)
    • 6 cloves garlic (or more if you like)
    • ¼ cup olive oil
    • 1 ½ teaspoons salt
    • 1 teaspoons pepper (I used spicy garlic)
    • 1 teaspoons Italian seasoning
    • ½ teaspoons 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 ½ 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 ½-2 hours. **Depending on the size you have cut your tomatoes,the amount of tomatoes you have placed in your baking vessel, and the heat of your oven, you may need to reduce the temperature to 375º after 30 minutes to avoid burning**
    • 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: 252kcal | Carbohydrates: 29g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 908mg | Potassium: 1631mg | Fiber: 9g | Sugar: 18g | Vitamin A: 5668IU | Vitamin C: 95mg | Calcium: 84mg | Iron: 2mg

    Notes

    This recipe makes approximately 4 cups of roasted tomatoes.
    I place 2 cups of finished tomatoes in freezer bags.
    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.
    WATCH for burning. Depending on the vessel you use to roast them, and the amount of liquid in the tomatoes, cooking time varies. You may need to adjust the temperature or take them out sooner. 
    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.

    More Freezing, Preserving & Pickling

    • Savory Tomato Jam
    • Homemade Fresh Herb Salt
    • Refrigerator Pickled Zucchini Recipe
    • Bourbon Caramelized Onion Jam

    MEET THE AUTHOR

    Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

    Reader Interactions

    Comments

    1. Lenny

      October 11, 2022 at 4:55 pm

      I am planning to use this recipe for GREEN tomatoes, as it is (almost) the end of our season here in Connecticut.

      Reply
      • Gloria Duggan | Homemade & Yummy

        October 12, 2022 at 10:36 am

        That sounds fantastic. Let me know how they turn out.

    2. Katherine B

      September 26, 2022 at 12:50 pm

      Easy peeze, just loved how they turned out. Thank you, thank you, thank you!

      Reply
      • Gloria Duggan | Homemade & Yummy

        September 27, 2022 at 9:33 am

        You are very welcome. Freezer roasted tomatoes are awesome I agree.

    3. Cathy Cochrane

      September 25, 2022 at 10:13 pm

      Made this recipe – absolutely delicious. Cooked them down so it was almost tomato paste. I then spread the sauce on a cookie sheet lined with parchment paper and froze it. The next day I removed the parchment and cut the frozen paste into small squares – approximately 1 tbsp of sauce and placed them in a bag. I’ll be able to use the squares for recipes that require tomato paste (often less than a full can) and or pizza sauce! This will definitely become a fall tradition after harvesting tomatoes from the garden!

      Reply
      • Gloria Duggan | Homemade & Yummy

        September 26, 2022 at 9:31 am

        THANKS so much for your awesome comment. What a great idea. So glad you found this to be a very useful recipe.

    4. Victoria

      September 23, 2022 at 10:31 pm

      This is my first time trying anything like this. I understand how the time varies to roast the tomatoes depending on the quantity and vessel used, etc, but how do you know when they are actually done and ready to be pulled from the oven? Thank you.

      Reply
      • Gloria Duggan | Homemade & Yummy

        September 24, 2022 at 9:40 am

        The tomato skins will be slightly charred, and most of the moisture in the tomatoes will be cooked out.

    5. Sharon

      September 12, 2022 at 10:36 pm

      Do you not have to pick away at skins when done? Unless of course you blend it into a sauce.

      Reply
      • Gloria Duggan | Homemade & Yummy

        September 13, 2022 at 9:11 am

        I did not remove the skins. If I want this to be smooth, I just use my immersion blender and it does the trick.

    6. Becky

      August 30, 2022 at 12:15 pm

      Can you throw in food processor after they cooled and freeze it so it’s less chunky? Or would that make them too watery?

      Reply
      • Gloria Duggan | Homemade & Yummy

        August 31, 2022 at 10:48 am

        Absolutely, that will not make them watery at all.

    7. Darsey

      August 27, 2022 at 12:05 pm

      If freezer space is limited could I can this recipe?

      Reply
      • Gloria Duggan | Homemade & Yummy

        August 28, 2022 at 10:03 am

        I really do not know, since this is not a canning recipe. You would have to research the proper method for doing the water bath.

    8. Gayle

      August 26, 2022 at 1:38 pm

      Can you tell me what amount of the roasted tomatoes would I use if making soup for four servings?

      Reply
      • Gloria Duggan | Homemade & Yummy

        August 27, 2022 at 9:16 am

        You would use these roasted tomatoes the same way you would use canned tomatoes. Check your recipe and adjust accordingly.

      • Doris

        September 12, 2022 at 12:52 pm

        In the roaster is the lid on or off?

      • Gloria Duggan | Homemade & Yummy

        September 13, 2022 at 9:12 am

        There is no lid used in this recipe.

    9. Brandy

      August 25, 2022 at 2:07 pm

      Followed recipe to a tee. Got distracted doing other things while waiting for the timer to go off. Had to take tomatoes out prior to timer as they were burning. Is 400F is to high for this recipe?

      Reply
      • Gloria Duggan | Homemade & Yummy

        August 26, 2022 at 8:57 am

        I really think it depends on the vessel you are cooking them in, and also the amount of juice in the tomatoes. It is always best to watch. I will add a note in the recipe card, thanks for letting me know.

    10. Madli

      August 09, 2022 at 6:38 pm

      Super delicious! Excellent way to use up the abundance of our yellow tomatoes. Plus the roasted sauce looks beautiful in color!

      Reply
      • Gloria Duggan | Homemade & Yummy

        August 10, 2022 at 9:38 am

        Roasted yellow tomatoes would be great for sure.

    11. Nancy Breese

      July 31, 2022 at 5:32 pm

      Could you roast the tomatoes in a throw away aluminum pan? The recipe looks delicious. I am looking forward to trying it. Thank you!

      Reply
      • Gloria Duggan | Homemade & Yummy

        August 01, 2022 at 9:17 am

        Yes for sure, that would make clean-up much easier.

    12. Vanistie

      April 10, 2022 at 2:41 pm

      How long can they stay in the freezer?

      Reply
      • Gloria Duggan | Homemade & Yummy

        April 10, 2022 at 6:30 pm

        I have had them for over a year as long as they are sealed really well and all the air is out of the bags.

    13. Cynthia Bruner

      September 10, 2021 at 5:27 pm

      You you freeze the liquid or just the solid tomatoes?

      Reply
      • Gloria Duggan | Homemade & Yummy

        September 11, 2021 at 8:44 am

        I mash my tomatoes after they are roasted, so there are no solid tomates. I freeze everything.

      • nikPR

        September 25, 2021 at 4:46 pm

        This was SOOO delicious….I simply cannot freeze….this is ideal on freshly baked baguette slices w a bit of evoo maybe a few pieces of feta….yuuuummm!!!! Thank you for the great recipe for my overflowing tomato/oregano yield!!

      • Gloria Duggan | Homemade & Yummy

        September 27, 2021 at 9:18 am

        Well if you can manage to freeze some of these tomatoes, you will enjoy them in recipes all winter long.

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