So it happened again. This year’s hoard of garden tomatoes ripened at the same time.
I had put a bundle of green tomatoes in a covered box in the dark and when I took a peek a few weeks later, they were all red.
As much as I love eating them fresh, I simply can’t consume and estimated 157 ripe tomatoes within the time frame of them staying good. My solution? Roast them!
Roasted tomatoes are something special. You can’t understand how magical and delicious they are until you try one.
I roasted a few dozen of my tomatoes to start, as I can only fit three baking bans in my oven at once. I will have to make this a project that lasts a few days to get them all done. My intent is to freeze these roasted tomatoes to make the world’s best pasta sauce or tomato soup.
But as soon as they come out of the oven and cool a bit, I can’t help but stuff my face with these babies seriously denting my frozen tomato stock. You’d be shocked how quickly you can devour 5 tomatoes. They just go down so easy when they are roasted.
- Roast your tomatoes until you see black to maximize the caramelized flavour
- Great to do when tomatoes are in season, but if you have over-ripe tomatoes you need to use up, this is a great way
- Also can be served as an appetizer fresh out of the oven. Try topping with feta cheese, chopped basil and balsamic vinegar after roasting
I kept this method simple as I will be using my frozen roasted tomatoes for cooking. But you can try dousing your tomatoes with balsamic vinegar and garlic before roasting. But I would urge you to experience them simple, with salt and pepper. The tomatoes come out so flavourful that they barely need any dressing up at all.
6 baking pans later, I have 8 bags of roasted tomatoes in my freezer, ready to go when I need them! Store-bought or garden fresh, if you find yourself in the luxurious position of having too many tomatoes, try roasting them!
Click here to view printable Word version of recipe:
A great way to preserve tomatoes when you have too many. Roasted tomatoes will keep for months in the freezer and are great for cooking dishes like pasta sauces and tomatoes soups. Also a great way to add flavour to bland or over-ripe tomatoes. Also makes a wonderful appetizer – after baking, top with feta, basil and drizzle with balsamic vinegar, or eat them in their purest form.
Salt and pepper
- Pre-heat oven to 350
- Line baking sheets with parchment paper. You can do without but risk ruining your pan as these things are in the oven for a while.
- Wash tomatoes and cut them in half, larger tomatoes cut into quarters.
- Brush tomatoes with olive oil and lay them all out on the pans, cut side up. Sprinkle with salt and pepper. Alternatively, you can toss them in a bowl with the olive oil and salt and pepper, but I like to baste them one by one to keep them nicely intact.
- Bake for 1 hr 15 minutes. If the tomatoes are starting to show signs of turning black, remove them. If not, bake for another 15 minutes. Once you see black, you’re done! If you have multiple pans in the oven, you may have to bake longer – just keep an eye on them.
- Let cool for a few minutes before eating them.