Oven Roasted Tomatoes
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This is the time of year when I get lots of tomatoes from my farm share. They don’t all come at once, though, so I need to use them up four or five pounds at a time.
Over the past few weeks, I’ve made gazpacho, tomato sauce, and Panzanella. Last week I froze my tomatoes because I didn’t have time to use them before we went away. One of my favorite toppings for pasta is sun-dried tomatoes, so this week I made oven roasted tomatoes. This method was adapted from a recipe in the cookbook, The Homemade Pantry.
Recommended Equipment
Ingredients
- 4 lbs tomatoes
- 1 tbs olive oil
- Several basil leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 250 degrees.
- If the tomatoes are small (e.g. grape, cherry, Roma), cut them in half. If they are larger, cut them in quarters.
- Place the tomatoes cut side up in one layer in a baking dish. You may need more than one baking dish.
- Sprinkle the tomatoes with olive oil, basil, salt, and pepper.
- Roast the tomatoes until they are dry. The small ones will take 2 or 3 hours, while the large ones will take 5 or more hours.
- Refrigerate and use within 3 days, or freeze for up to 6 months.
Approximate Nutrition Info
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Roasted Tomatoes Price Breakdown
If you’re growing your own tomatoes and basil, this recipe costs next to nothing. If you need to buy the tomatoes, you should be able to get them for $1 a pound during the height of the growing season. At $1 per pound, the recipe costs $4.10 for 18 ounces of roasted tomatoes. This quantity of bottled sun-dried tomatoes costs $9.98, which is more than twice the cost of the homemade version.
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Is there a way to make them last longer? For a year or so?
You could probably can them and they would last even longer.
Yum, I really need to roast my own tomatoes0 I absolutely love adding sundried tomatoes to my dishes so I can only imagine how great these taste! Thanks for linking up to HVF 🙂
Believe it or not, I am out of tomatoes but love them just as you’ve suggested. And these are easy to save and store.
How do you store your?
You can store these in an airtight container in the refrigerator for a few days, or else in the freezer for up to 6 months.
Seems like we are all in the same tomato boat! Glad you liked the dried tomatoes. I’m going to keep making them for the next few weeks, as more come at me from the garden. So far I’ve made these, eaten enough to give me cankers, made passata and marinara. Next up is salsa and more marinara..
It sounds like you have a mountain of tomatoes. I’m hoping to make a big batch of pineapple salsa next.
Thank you sO much for this recipe!!! I can’t wait to try it. Also i would like to put it on my website to this link so others can see this recipe. I know my readers would love this!
Thank you! I hope you like it.