Oven Roasted Tomatoes

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Roasting vegetables is a wonderful way to add more flavor to them. I shared how to roast chiles last week. This week, we’re oven roasting tomatoes.

In the past I have used a dehydrator to “sundry” tomatoes, especially when we had an excess of the garden variety. It was a great way to make use of the garden’s bounty. Linda at Gluten-Free Homemaker has found a great way to replicate this in the oven. Try her sun-dried tomatoes for a different texture than these.

Recently, tomatoes were on sale for $0.88. I told my husband to get “lots.” Well, “lots” is a relative term. He brought home two bags of them! Perfect time to experiment. I researched oven roasting tomatoes and came up with varied answers about the length of time these babies should spend in the oven. You go with what works for you.

Oven Roasted Tomatoes
4 pounds roma tomatoes, washed, cored, and quartered
1/4 cup olive oil
1 teaspoon kosher salt
few grinds fresh black pepper
1/2 teaspoon dried thyme
Combine all ingredients and lay in a single layer on cookie sheet.
Bake in 225 ° oven for three hours until wrinkled and “dry” looking. They won’t be completely dry, but there will be obvious moisture loss.
Toss in salads or chop and add to sauces.
To freeze: store the tomatoes in an airtight container in the freezer for up to 2 months.

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About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Anna says

    I am definitely going to give this a try! What is the best way to store them? Do they need to be refrigerated, or can you just keep them in the pantry like store bought sun dried tomatoes?

  2. FishMama says

    They DEFINITELY need to be refrigerated or possibly frozen. I haven't tried freezing them; they didn't last that long. But, I have heard it would work.

  3. Tina says

    I am definitely going to try this. I love tomatoes and use tomatoes in a lot of dishes. I am going to see if I can can or jar these. If not I will freeze them in small portion sizes for future recipes. Thanks!

  4. Lisa H says

    have a row of cherry tomatoes, bell pepper and I had some celery that was getting ready to turn so I chopped most to freeze but I put some on the baking sheet too just to see what happens. Thanks for the post I never thought of roasting. This is going to save so many vegetables that would otherwise go bad before I could use them!

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