Sep 8, 2012

Oven Roasted Tomatoes



Summer plum tomatoes roasted in the oven with garlic and herbs make an easy and delicious sauce that will fill your kitchen with an intoxicating aroma.


The end of summer means using up my garden vegetables and herbs before the weather changes. It seems I wait all summer long for my tomatoes to ripen, then I wind up with so many tomatoes I don't know what to do with them!

One of my favorite things to do with tomatoes this time of year is to roast them. The flavors of the tomatoes get concentrated and makes a wonderful sauce for serving over pasta or freezing for the future.  If you think four pounds of tomatoes is a lot, you'll be surprised! Four pounds reduced down to the contents of this jar.

What else do I like to do with my end of summer tomatoes? I have tons of recipes that use fresh tomatoes, but these recipes are a must!


Tomato Bisque - one of my favorite soups and perfect this time of year
Panzanella Salad - Using a good crusty bread is a must here!
Easy Garden Tomato Sauce - Perfect for grape tomatoes
Heirloom Tomato Sandwiches - So simple and delicious!
Heirloom Tomato Salad - I can eat this with some crusty bread and call it a meal!
Tomato, Mozzarella and Arugula Tower - A perfect meatless Monday lunch


Oven Roasted Tomatoes
Skinnytaste.com
Servings: 7 • Size: 1/2 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 53 • Fat: 2 g • Protein: 1 g • Carbs: 8.5 g • Fiber: 1.5 g • Sugar: 5.5 g
Sodium: 282 mg (without salt) 
 
Ingredients:

  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • 8 sprigs of fresh thyme
  • 4 sprigs of fresh rosemary
  • salt and freshly cracked pepper to taste
  • 4 lbs plum tomatoes*

Directions:

Preheat the oven to 450ยบ F.

Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, and salt and pepper.

Cut the tomatoes in half horizontally and remove the stems. Toss the tomatoes with the oil and seasonings, then lay them down cut side down on the dish.

Roast in the oven until the tomatoes wilt and become softened, about 30-35 minutes, the tomatoes will start to wrinkle. Depending on the size of your tomatoes, cooking time will vary so keep an eye on them. When done, remove from oven and let them cool. The skins will come off easily; remove and discard skins and herbs then coarsely chop the tomatoes. Adjust salt as needed and place in a jar or use right away.


The tomatoes will keep for about 3 - 4 days refrigerated, or up to 6 months frozen.

Makes 3 1/2 cups.

*Calculated based on 3 1/2 cups cooked tomatoes which differs slightly from uncooked.

42 comments :

  1. Would work for Roma tomatoes? I did not plant plum tomatoew

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    Replies
    1. Yes, actually mine were Roma this year too.

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    2. Plum and roma tomatoes are the same. Also known as paste tomatoes.

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  2. yum yum yum! so yummy for summer.

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  3. Making this tomorrow morning!

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  4. I didn't know you could freeze them! I have to do this! I have lots of tomatoes to pick today!!

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  5. why not process in a canning bath?

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    1. I don't think you can use garlic if you can them, so you would have to make without the garlic.

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    2. Why not? When I used to can dilly beans they contained garlic - and garlic dill pickles.

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    3. With a small amount of garlic, you could still can them, but you do need to add lemon juice when home-canning tomatoes. It's important to make sure you have the right acid levels. You could ask SB Canning for help.

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    4. I'm not an expert in canning.

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  6. What do you do with your roasted tomatoes that you freeze? What recipes do they work best in?

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    Replies
    1. Any of my sauce recipes in place of jarred tomatoes! Would be wonderful in the tomato bisque.

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  7. They're great in salads and pureed on a pizza

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  8. I roast them for 7-10 hours at 170. Yummm...

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  9. Gina when is your recipe book coming out?

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    Replies
    1. I will have it complete Sept 2013, but then it takes about a year to print, etc.

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  10. Just wondering if I could use Field Tomatoes instead of Roma/Plum Tomatoes?

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  11. I made these this morning, the aroma was beautiful. I served some over whole wheat pasta for lunch. It was so easy too! I will be making lots of roasted tomatoes from now on. Thanks so much for this great recipe.

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  12. Yes, what about canning them for preservation?

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    Replies
    1. You shouldn't use garlic when you can from what I understand.

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    2. I wonder if that only applies to tomatoes? I know we use garlic in a lot of other jarred recipes (pickles, for example). I'll be researching this and jarring my heart out should this recipe be jarrable. Thanks Gina!!

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    3. I can and have lots of friends who can and we all use lots of garlic in all of our items from pickles to spaghetti sauce, tomatoes, tomato juice etc...never had a problem before! I also use whole cloves in my cauliflower that I can so not sure it would be an issue with these...

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  13. where do you get the mason jar with the chalk board?

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  14. Love this! I looked on the Ball Canning site and they even have a recipe for Basil-Garlic Tomato Sauce that they can. Now that I've read up on this, I wonder if this lucious recipe you have COULD be canned after all. I'm not an expert on these things...just inquisitive! I do plan to make and freeze some!!

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  15. do you have to peel them

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  16. I am also interested in the chalk sticker on the jar - where do I get them?

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    1. Many craft stores offer spray and tin versions of chalkboard paint. You could probably save yourself some cash and make a bunch of your own. I don't know how dishwasher/handwashing sturdy they would be though.

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  17. Yes please tell us where you got the chalk sticker!! I've been looking everywhere for them to put on mason jars for my wedding, and I don't want to resort to free-handing chalk board paint! PS this sounds delish!

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    Replies
    1. I've seen the chalk board labels on Amazon. Hope that helps.

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  18. @Sara
    Check Staples. Martha Stewart has chalkboard labels in different sizes and style. http://tinyurl.com/9dzgrbr

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  19. I love oven roasted tomatoes! I so need to get a chalkboard jar... it is soooooooo cute!

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  20. Deliziosa proposta, ciao

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  21. This looks just delicious. I'm hoping we get a big batch from our community garden soon!

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  22. Thank you for making my kitchen smell amazing!!

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  23. This was the most amazing idea ever and I plan on making a huge batch to freeze for winter! Coming from an Italian family, I actually find that I am sometimes tired of plain red sauce (no meat in or cooked in it, no cream, etc.) Thank you for something so yummy and different!

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  24. Just made this last night, and my kitchen smelled amazing! Quick question though: I did find that the resulting sauce is a bit acidic. What is your suggestion to cut that?

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    Replies
    1. You can add some sugar to the tomatoes to cut the acid.

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  25. I found myself doing this a lot towards the end of the summer with the smaller size tomatoes from my CSA. They are absoltely amazing and make a super easy sauce. Lat night I tossed a batch with leftover turkey meatloaf and pasta. YUM!

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