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. Perfect addition to so many dishes. Have you tried my Chorizo Chili with Roasted Tomatoes?
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 my chunky chili recipe. I use very few items from cans in my kitchen, but I do purchase canned tomatoes (once I run out of my frozen stash).
These easy oven roasted tomatoes are so simple to make. The oven does all the work, and your house smells like a little country kitchen in the heart of Italy.
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.
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.
How To Make This Simple Roasted Tomatoes Recipe
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
Freezing roasted tomatoes is that 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.
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
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.
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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Simple Roasted Tomatoes Recipe Perfect For Freezing
- 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)
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.
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.