Roasted tomatoes

Don’t cry over bad tomatoes – just roast them. Roasting in the oven concentrates their flavor, leaving them sweeter and far more tomatoey than they began.


  • Fresh tomatoes
  • Extra virgin olive oil
  • Garlic
  • Salt
  • Fresh pepper
  • Herbs (thyme, oregano, basil, rosemary)


  1. Wash and slice tomatoes. Put in single layer of rimmed baking sheet. Space the tomatoes out if you like a drier, chewier roasted tomato. A crowded pan will make for softer, more broken-down tomatoes.
  2. Drizzle with olive oil, sprinkle salt and pepper, add garlic (whole, sliced or minced – if slicing/mincing, you don’t need a lot, maybe a clove per pound). Add herbs if using.
  3. Choose a hot, quick roast (450 degrees F for 25-30 minutes); a medium roast (350 degrees F for two hours) or a long, low roast (225 degrees F for three hours). Generally the longer they cook, the more flavor they develop.


  • Roasted tomatoes will keep well for several days in the refrigerator or much longer in the freezer. If you have a bumper crop of tomatoes, roasting and freezing is a fine way to save some of summer’s bounty for cold months.
  • Optional: add a sprinkle of sugar or a little drizzle of balsamic vinegar before roasting.

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