Easy Oven Roasted Tomatoes (for Freezing) Recipe

"This is such a simple way to save those extra tomatoes. For me ... when my tomatoes get ripe - I can't keep up. I literally have baskets filled every day. So - you can freeze them whole, blanch and chop; make sauce, make soup, eat in salad; tomato jam, canned tomatoes, etc. This is a nice alternative, which I happen to love. The tomatoes are rich and full of flavor. Just thaw and they are ready to use. You can chop them, reheat and add on top of a crostini spread with goat cheese (my favorite); use in a sandwich or sub; add to soups, or add to a vinaigrette or salad. Add a bit of red wine vinegar, and it makes a fantastic vinaigrette. These are easy to prepare; and the roasting creates such a sweet tomato flavor. Fresh herbs and garlic are really the key to this; however, you could use a dried Italian blend, but it just isn't the same. This recipe is based on a 10"x18" pan."

Original is 4-16 servings

Metric US

I've Tried It

Ingredients

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Cherry, grape, or plum tomatoes, cut in half (large plums can be cut in quarters), enough to fill the pan
2 to 3 cubanelle or mild-medium spiced peppers, cut in half or quarters (depending on size)
4 to 5 cloves garlic, peeled and sliced
1 small onion, cut in half and thin sliced (optional)

1/2 cup fresh herbs (I use sprigs; which can be oregano, dill, rosemary, thyme, parsley, marjoram, basil; use what you have. Dried can also be subbed, but it is not the same. Use approximately 1 1/2-2 teaspoons dried)
2 to 2 1/2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper

Nutritional

Serving Size: 1 (118.7 g)
Calories 114.7
Total Fat - 8.3 g
Saturated Fat - 1.3 g
Cholesterol - 0.9 mg
Sodium - 178.8 mg
Total Carbohydrate - 9.5 g
Dietary Fiber - 2.4 g
Sugars - 3.3 g
Protein - 1.7 g
Calcium - 26.5 mg
Iron - 0.7 mg
Vitamin C - 81.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Tomatoes and peppers ... Cut the tomatoes and peppers in half; the larger plums if using them you can cut in quarters. The peppers, I don't de-seed or remove the ribs, simply chop or slice. Add the tomatoes to a parchment or foil lined pan cut side up (I prefer to use parchment). You don't want to over fill, but you can pretty much fill the pan up as long as they don't sit on top of one another.

Step 2

Garlic, Onions, and Herbs ... I like garlic, but use as much as you like. Four (4) cloves adds a great flavor, but you can add more if you want. Onions are optional. Just add the sliced onions over the tomatoes. I personally don't need them. Herbs, fresh is really the only way to go for this; but dried can be used. I simply add the sprigs right on top. Once they are cooked, just remove the stems, all the herbs fall right off. Chop the stems up a bit so they cover the entire tray of tomatoes.

Step 3

Season and Oil ... Season with plenty of salt, pepper, and olive oil. A good drizzle over all the tomatoes, peppers, and herbs. And use a good rich olive oil.

Step 4

Roast ... A 350 degree oven, 2nd to lower shelf for about 40-50 min. This really depends on the size of the tomatoes and how crowded the pan is. Check often, the tomatoes should be slightly shriveled, still moist, lightly brown, juicy, but starting to dry. Remove, and let cool.

Step 5

Freeze ... After they are cooled, right in the pan. Add everything to a freezer ziplock bag, or food saver bag. You want ALL the juices and herbs. I do remove the stems of the herbs, but the oil and sauce is the best part. The reason why you used parchment or foil, you can just pick up the sheet and pour everything into the bag. And the pan ... NO clean up. Freeze lying flat.

Step 6

ENJOY! Thaw and enjoy. On crostini with herb goat cheese, in sandwiches/subs, soups, vinaigrettes, stews; or, fantastic over grilled salmon or halibut. They are fantastic.