Roasted Summer Tomatoes

Wednesday, August 26, 2015

Many of you know that I’m married to the Sexy Mexican Gardner.  It has been one HOT summer.  That means our garden is overflowing with tomatoes this time of year.  I can’t keep up on the harvest and eat them fast enough.  That means I have to find ways to preserve them for the winter so we can have that fresh tomato flavor all year round.
I have many different recipes for preserving tomatoes that use various methods.  Today, I decided to take the easy route and make oven roasted tomatoes. 

These can be made in any size batch and frozen in freezer bags in small or large quantities, depending on your needs.  This is a recipe that I do "to taste and preference".  This means that I don’t have actual measurements for the ingredients.  It is individual for each person’s taste.  Some people hate it when you don’t give measurements.  I encourage you step out of your comfort zone and trust your taste.  You’ll know what to do and it will be great!

These roasted tomatoes are very much like an Italian stewed tomato.  The seasonings I use here will compliment most soups and stews.  I do peel and freeze unseasoned tomatoes for tomato sauce and other types of dishes like Mexican and Indian.  I will post that recipe soon.

You will need a heavy bottom roasting pan so that they won’t stick to the bottom and there is plenty of room for the juice – a cookie sheet will overflow.  Choose tomatoes that do not have blemishes.  

The knife you use is important.  My Grandmother always had a tomato knife.  This was a small serrated knife that would slice through any tomato like butter.  I have found that Cutco makes the best tomato knife ever.  

You will also need freezer bags or plastic freezer containers of various sizes to meet your needs. 
So, don’t let those tomatoes go to waste…get roasting!


Fresh Ripe Tomatoes
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Black Pepper
Dried Basil
Chopped Garlic

Wash tomatoes and remove the stems.  Slice tomatoes about ¼ inch thick.  Lay tomatoes in single layer in the roasting pan.  Drizzle with EVOO, sprinkle with kosher salt and cracked black pepper.  Spoon some chopped garlic over the tomatoes and sprinkle with dried basil.  All of this is done by taste – if you like things salty then use more salt. If you don’t like basil...don’t use it or substitute oregano.  These are your tomatoes – make it your recipe.  Roast at 400 degrees for about 10 minutes or until the thickest slices are tender.  

Remove pan from oven and transfer tomatoes into a bowl to cool.  Once the tomatoes are cool - pack tomatoes and juice in freezer bags or containers of your choice.  Be sure to leave enough header space for expansion when freezing and squeeze out any air.  Air is what causes freezer burn – it is BAD. 

These tomatoes will last all year.  I defrost them in the sink and then add them to soups, stews and sauces. 

You will thank me come the middle of January when you are enjoying a great beef stew with fresh from the garden roasted tomatoes.  Heaven.

Eat. Love. Live Well. 

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  1. This is great Kristen! Love this tomato tip. I have about 7-8 right now so I think I will try this today.

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    1. I think we may need a shoe review post at some point!

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