Tomatoes roasted and packed in olive oil

Tomatoes: How to Oven Roast

An exceptional addition to the antipasto platter

The difference between home-grown and store bought tomatoes is significant. The color is richer, the texture more complicated, and the flavor fuller and sweeter. Oven-roasting concentrates these flavors.

  1. Lightly spray/oil a rimmed baking sheet.
  2. Preheat the oven to 250°F.
  3. Thoroughly wash and dry tomatoes.
  4. Core and cut the tomatoes.
  5. Plum tomatoes work best for this recipe, but any tomato will work. If using these or something smaller, cut in half. If using large tomatoes, such as Big Boys, you may have to cut in quarters or even sixths. The size you choose will depend on how big you want the final slices to be.
  6. Place the slices on the baking sheet, skin side down.
  7. Very very lightly drizzle olive oil and balsamic vinegar over the slices.
  8. Lightly sprinkle pepper and salt.
  9. Place baking sheet in preheated oven.
  10. Check the tomatoes periodically. If you are using big ones, the baking sheet will fill with liquid. Drain the pan as needed. Be sure to keep the drained liquid. It can be added to soup or stock or used as is as salad dressing.
  11. How long they cook depends on their size. Smaller ones take 8 + hours. Big tomatoes can take 12+ hours.
  12. When done cooking, let them cool.
  13. Some people prefer their tomatoes skinless and you can remove the skins at this point, but I prefer to keep them on. The skins add a bit of an earthly flavor to the dish and also adds a bit of chewiness to the consistency.
  14. Place tomatoes in jar and fill with olive oil. Keep refrigerated.

*Seven pounds of fresh tomatoes reduces to about one small jar of oven-roasted tomatoes.

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