How to Make Oven-Roasted Tomatoes

Oven-roasted tomatoes have a special sweet flavour that surpasses simple sauce.

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Roasted tomatoes make excellent sauce or bruschetta, and are easy to freeze.

Core and slice the tomatoes into wedges.

Chop garlic and fresh basil (or other herbs) and add them to the tomatoes.

Drizzle extra-virgin olive oil over the tomatoes and garlic. Add black pepper.

Spread tomatoes on an oiled tray and roast for 45 minutes at 350ºF (175ºC).

The tomatoes are done when they are soft and just starting to brown.

Freeze when cool. For sauce, purée the roasted tomatoes in a food processor.

 
Roasting infuses the flavours of garlic, olive oil, and herbs into tomatoes, and is an excellent way to preserve the tomato harvest. You can use tomatoes of all kinds, including cherry tomatoes, skin and all. No blanching needed!

Roasted tomatoes are delicious in spaghetti sauce, chili, salsa, bruschetta, and on pizzas. These tomatoes freeze well, and are a treat to eat in mid-winter, long after summer flavours are gone.
 
RECIPE

Oven-Roasted Tomatoes

• Core and slice the tomatoes into wedges, and place them in a large bowl.

• Chop garlic and your choice of herbs (fresh basil or oregano are good), and add them to the tomatoes.

• Drizzle extra-virgin olive oil over the tomatoes and herbs. Sprinkle with salt and black pepper.

• Spread tomatoes on an oiled tray and roast for 45 minutes at 350ºF (175ºC). The tomatoes are done when they are soft and just starting to brown.

• Allow the tomatoes to cool. If you want to make sauce, you can purée the roasted tomatoes in a food processor. You can also freeze the tomatoes for later use. (We like to freeze them in jars.)
 

 
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