Oven Roasted Tomatoes
Oven Roasted Tomatoes

Oven roasted tomatoes are so delicious that we don’t buy canned tomatoes unless we absolutely have to. Aside from the taste, doing them ourselves is also much more economical.Throughout the summer, tomatoes come on the scene and are much cheaper than in the winter. This is the time that I stock up on oven roasted tomatoes. This is a great way to use up those not so pretty tomatoes.

Instead of canning the tomatoes, I roast and freeze them. I usually portion them out in the same sizes as the cans I would buy in the grocery store.

These lovely, flavourful tomatoes get used in any recipe that calls for diced or crushed tomatoes.

If you have never tried it yourself, give it a go. You will be glad you did.

Although fresh basil is best, you can easily use dried (use approximately 1 1/2 Teaspoons).

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Oven Roasted Tomatoes Recipe

Print Recipe

Servings Prep Time Cook Time
1.4 kg 10 minutes 2.5 Hours

Recipe Notes

  • When freezing, separate them out into the same quantity as the store bought cans you use most (ie. 398 ml, 680 ml, etc.). This ensures that you can just grab a bag and use it in your recipes.
  • Do not skip the labelling step. It is very frustrating to try to decide how old a batch is just by looking at it or trying t remember.

INGREDIENTS

  • 10-12 Medium Tomatoes
  • 8-10 Cloves Garlic
  • 3 Tablespoons Olive Oil
  • 10 grams Fresh Basil
  • 1 Teaspoon Kosher Salt
  • Ground Black Pepper

DIRECTIONS

Gather your ingredients.
Gather your ingredients.

 

Preheat oven to 300°F (150°C)
Preheat oven to 300°F (150°C)

 

Grease a baking dish large enough to fit the tomatoes using 1 Tablespoon of the Olive Oil.
Grease a baking dish large enough to fit the tomatoes using 1 Tablespoon of the Olive Oil.

 

Wash and slice the tomatoes in half and then cut off the top and hard core.
Wash and slice the tomatoes in half and then cut off the top and hard core.

 

Place the tomatoes into the pan and drizzle with the rest of the oil.
Place the tomatoes into the pan and drizzle with the rest of the oil.

 

Sprinkle with basil, garlic, salt, and a grinding of pepper.
Sprinkle with basil, garlic, salt, and a grinding of pepper.

 

The total cook time will be approximately 2.5 hours. Set a timer for 30 minutes and then turn the tomatoes.
The total cook time will be approximately 2.5 hours. Set a timer for 30 minutes and then turn the tomatoes.

 

After the first 30 minutes, set a timer for one hour increments. They are done when the skins and flesh are soft and the garlic is mushy. Remove from the oven and allow the tomatoes to cool down.
After the first 30 minutes, set a timer for one hour increments. They are done when the skins and flesh are soft and the garlic is mushy. Remove from the oven and allow the tomatoes to cool down.

 

Transfer the tomatoes to a food processor or blender. Blend or process to your desired consistency. I like it a bit chunky, so I just pulse it a couple of times.
Transfer the tomatoes to a food processor or blender. Blend or process to your desired consistency. I like it a bit chunky, so I just pulse it a couple of times.

 

Use the tomatoes in your favourite recipes that require diced or crushed tomatoes. To use later, pour tomatoes into freezer safe containers or bags. Label them with the date and use within 3-4 months.
Use the tomatoes in your favourite recipes that require diced or crushed tomatoes. To use later, pour tomatoes into freezer safe containers or bags. Label them with the date and use within 3-4 months.
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