Oven roasted tomatoes are super easy to do, and bring out so much flavor! If your garden is overflowing, try roasting your tomatoes. Then you can add them to your pasta, a soup, or top a pizza with. Possibilities are endless!
Roasting vegetables in the oven is a wonderful way to add more flavor to them. I shared how to roast chiles,how to Oven Roast Asparagus., and Easy Roast Potatoes .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.
Ingredients to make oven roasted tomatoes
- Roma tomatoes
- Olive Oil
- Seasoning/Spices: I used a combination of salt, pepper, and dried thyme
How to roast tomatoes
Combine all ingredients and lay in a single layer on cookie sheet.
Bake in 225° F oven for three hours until wrinkled and “dry” looking. They won’t be completely dry, but there will be obvious moisture loss.
How long do I need to roast tomatoes in the oven for?
The key to make great oven roasted tomatoes is cooking them low and slow. I like to cook mine in a 225°F oven for 3 hours. This low and slow process really helps to make the best roasted tomatoes with tons of flavor.
What can I do with oven roasted tomatoes?
How long do oven roasted tomatoes last?
Oven roasted tomatoes will last in your fridge for up to 1-2 weeks. Or you can freeze them as well in a plastic bag for 4-6 months.
Oven Roasted Tomatoes
- 4 lb roma tomato washed, cored, and quartered
- 1/4 cup olive oil
- 1 tsp coarse salt
- black pepper to taste
- 1/2 tsp dried thyme
- Combine all ingredients and lay in a single layer on cookie sheet.
- Bake in 225° F 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.