How to Make Oven-Roasted Tomatoes

◄ Prev.  

1/7

  Next ►

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. Oven-roasted tomatoes are delicious in spaghetti sauce, chili, salsa, bruschetta and on pizzas. Also, since you do not need to peel the tomatoes, they are easy to freeze.

Core and slice the tomatoes into wedges. 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 garlic. Sprinkle with 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 roasted tomatoes to cool. If you want to make sauce, you can purée the whole works in a food processor. You can also freeze the tomatoes whole. Freeze or use right away.

More recipes:
Parmesan-Stuffed Tomatoes