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You are here: Home / Recipes / Freezing, Preserving & Pickling / Simple Roasted Tomatoes Freezer Recipe

Simple Roasted Tomatoes Freezer Recipe

August 4, 2020 *Updated* August 2, 2022 / By: Gloria Duggan | Homemade & Yummy 194 Comments

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Recipe Jump

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.

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

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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 116 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.
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.

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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. Yolanda

    August 18, 2021 at 3:11 pm

    How long do they last in the freezer?

    Reply
    • Gloria Duggan | Homemade & Yummy

      August 19, 2021 at 9:08 am

      I have had them last well over a year. Just get out as much air as you can from the bags before freezing.

  2. Cj

    August 17, 2021 at 2:10 am

    I do this also as I have so many tomatoes to process! I quite often put them in the vitamix and then strain for soups and sauces.

    Reply
    • Gloria Duggan | Homemade & Yummy

      August 17, 2021 at 9:05 am

      Hope you give this roasted tomato recipe a try. Perfect for freezing.

  3. Joy

    July 21, 2021 at 7:51 am

    What a relief finding this recipe. Canning intimidates me, and I’ve got 3 tomato plants going to town. No long hours standing at the stove stirring a splattering pot. My first batch may have been roasted about a half-hour longer that it needed, but this is pure gold on ciabatta. We love so many tomato-based foods, I’m storing up a treasure in my freezer.

    Reply
    • Gloria Duggan | Homemade & Yummy

      July 21, 2021 at 8:57 am

      YES….I am so happy you LOVE this roasted tomato recipe. It is THE BEST, and my freezer is always stocked too.

  4. Harriett Louise Rice

    February 14, 2021 at 1:53 pm

    Easy prep for freezing. Delicious.

    Reply
    • Gloria Duggan | Homemade & Yummy

      February 15, 2021 at 8:57 am

      This is the only way I prepare tomatoes for storage. Love them.

  5. Stephanie

    October 22, 2020 at 3:59 pm

    How long can this store in your freezer?

    Reply
    • Gloria Duggan | Homemade & Yummy

      October 25, 2020 at 3:51 pm

      I have no issues with a year in the freezer.

  6. Justine

    October 03, 2020 at 2:31 pm

    This is absolutely amazing! Thank you! I used Roma tomatoes and big boy (garden harvest leftovers), lots of fresh rosemary, and chives. I baked at 400 for 2 hours and it was perfect. This is a MUST make again. Thank you!!! Would love to make a big batch again and can it.

    Reply
    • Gloria | Homemade & Yummy

      October 04, 2020 at 10:02 am

      I am so glad this recipe was a hit. This is the only way I preserve tomatoes. Great in so many recipes.

    • Patti

      July 30, 2021 at 10:26 am

      Should I line my pan with tin foil first?

    • Gloria Duggan | Homemade & Yummy

      July 31, 2021 at 10:35 am

      It may make cleanup easier. I did not line my pan.

  7. Dorcas

    September 24, 2020 at 1:55 am

    400 F too hot. Followed the recipe. Looked forward to saving some of my fresh heirloom tomatoes in the freezer! Used one metal cookie sheet and one cooking stone (bar pan with a rim from pampered chef). Preheated to 350 first to avoid shock on my stone. Forgot to turn it up to 400. At 30 min stirred the pans, looked good, turned it up to 400. 30 min later, went to stir again and the cooking stone batch had started to burn. 😢. So sad. All those chunked up tomatoes gone. I managed to salvage a little bit of it. The metal cookie sheet was okay. The fresh basil leaves were black, but the rest was okay. So…don’t use a stone? Or leave them at 350?

    Reply
    • Gloria | Homemade & Yummy

      September 24, 2020 at 8:51 am

      I am sorry to hear about your results. I will say my Pampered Chef pans do get black when I make this recipe. I have to scrub them with some salt. All ovens run at different temperatures (some higher or lower than what they say). I often place an oven thermometer to check. Depending on the size of the tomato pieces, the type of tomato, and the amount of tomatoes in the pan, you may need to reduce the oven temperature after 30 minutes to avoid burning. I have never had an issue. I have only ever used Roma tomatoes and cut them into quarters.

  8. Caroline

    September 20, 2020 at 6:34 pm

    Made this to have over spaghetti squash with bit of parmesan cheese. I will be serving it in a couple of hours. It tastes so good, that I can’t stop taste-testing it. Hoping to have enough left for dinner guest. LOL. Will make a double batch next time.

    Reply
    • Gloria | Homemade & Yummy

      September 23, 2020 at 8:43 am

      So glad you love this recipe. It is my favourite way to preserve tomatoes.

  9. Kara

    September 05, 2020 at 12:11 pm

    Hi! I’m just wondering if I could store the finished roasted tomatoes in mason jars instead?? I have no bags but plenty of jars lol

    Reply
    • Gloria | Homemade & Yummy

      September 06, 2020 at 10:29 am

      Since this is a “freezer” recipe, they will not last in jars on the shelf. That would require popper canning procedures. You could place these in plastic containers in the freezer. Of course, if you want to freeze them in jars that should work as well.

  10. Suzanne

    August 30, 2020 at 6:47 pm

    Great idea! I used a combination of varieties harvested from my garden, and I only used olive oil and a little salt & pepper. No garlic or herbs, and the flavor was amazing. This way I can use the tomatoes with other types of recipes, such as Thai or Indian curries.

    Reply
    • Gloria | Homemade & Yummy

      August 31, 2020 at 10:04 am

      Sounds like you got this under control. I know you will love these in all your delicious recipes.

  11. Kerri

    August 20, 2020 at 12:15 pm

    Just wondering if you remove the skins after roasting or leave them on when you mash up the tomatoes? They seem to show in one pic, but appear to be gone later.

    Thanks!

    Reply
    • Gloria | Homemade & Yummy

      August 22, 2020 at 9:31 am

      I leave the skins on and use an immersion blender to grind them up. Feel free to remove them if you like.

  12. Natalie

    August 17, 2020 at 9:00 am

    This is such a lovely easy recipe and great way to preserve all the garden tomatoes I have now. I just saved it and will make a few bags and save it for the winter.

    Reply
    • Gloria | Homemade & Yummy

      August 17, 2020 at 9:58 am

      I absolutely LOVE this recipe. I use it every year….always a hit.

  13. Jo

    August 17, 2020 at 8:13 am

    This is amazing recipe to use all the fresh tomatoes from the garden and store it away for longer. I love the simplicity of the recipe and roasted tomatoes never fail.

    Reply
    • Gloria | Homemade & Yummy

      August 17, 2020 at 9:59 am

      This is one of those recipes when simple is best….and these are THE BEST for sure. Enjoy!

  14. Jamie

    August 17, 2020 at 2:47 am

    This was so delicious! We made a batch this weekend and had it with pasta for dinner! Everyone loved it!

    Reply
    • Gloria | Homemade & Yummy

      August 17, 2020 at 9:59 am

      Love using these tomatoes in all kinds of recipes….pasta, pizza, stew, soups….the list goes on.

  15. Sam

    August 17, 2020 at 1:36 am

    Roasting and preserving all those summer tomatoes is the best. I love having homemade tomato sauce any time of year! You make it so easy with this recipe.

    Reply
    • Gloria | Homemade & Yummy

      August 17, 2020 at 10:00 am

      This really is super easy to do….and your house will smell amazing too.

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