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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.
Oven Roasted Tomatoes
- 4 lbs tomatoes
- 1 tbs olive oil
- Several basil leaves
- Salt and pepper to taste
- 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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