Roasting Tomatoes Couldn’t be Easier
I’m sure you have all been there… you bought some amazingly gorgeous tomatoes for something – even just putting on salad and you didn’t eat them all in time. Maybe the tomatoes sitting on the counter are a little softer than they once were, teetering on the edge of “too far gone” but definitely not ready for the bin. That’s exactly the situation I found myself in yesterday. I had a need to rescue 4 ripe plum tomatoes that weren’t going to make it many more days and I didn’t have pizza or pasta on my dinner plan. My solution was to give them a second life through the magic of roasting. This makes them perfect for freezing and enjoying later!
BTW — #KeepingItReal with the smudged labeling – and the fact that I forgot to date stamp the bag the first time around!!!
Roasted Tomatoes are Incredibly Flexible
The beauty of roasted tomatoes lies in their incredible flexibility for future creations. Once roasted, tomatoes natural sweetness intensifies, and their savory depth becomes more pronounced. Imagine topping a homemade pizza with these burst-with-flavor gems, stirring them into a quick weeknight pasta sauce, or mashing them onto a creamy avocado toast for an elevated breakfast. What about all those Mexican bowls and meals you make? Anytime you would reach for a can of tomatoes, you could very likely substitute in a frozen (& thawed) bag of roasted tomatoes. They’re also fantastic used as topping on tacos (depending on seasoning), added to a grain bowl, or even pureed into a rustic tomato soup.
Heck – in looking through my pictures of roasted tomatoes I found one of a nice lunch (out) where there was a beautiful arugula salad, some burrata and roasted tomatoes…with a side of baguette. That’s my kind of lunch !!! (Obviously!) Which makes me think of a yummy appetizer plate with buratta, roasted tomatoes and maybe some peaches ?! Which reminds me of my summer appetizer plate – but just a lil different with roasted tomatoes.
What’s the very best part of Roasted Tomatoes?
Roasting tomatoes is ridiculously easy. Seriously, if you can chop, you can roast! All you need to do is give your tomatoes a good wash, then chop them up. For smaller diced pieces, aim for about 15 minutes in a 375°F oven. If you’ve opted for larger chunks or even halves, give them a little longer, around 20-25 minutes, or until they’re tender and slightly caramelized at the edges. The goal is to draw out their moisture and concentrate their flavor without turning them to mush.
While roasted tomatoes are fantastic on their own, a few simple additions can elevate them even further. Before roasting, toss your chopped tomatoes with a few garlic cloves still in their skin / paper. A generous sprinkle of Italian spice blend (or something more generic), a good pinch of salt and freshly ground black pepper, and of course, a healthy drizzle of extra virgin olive oil are all you need to transform them. Give that all a good stir (in a bowl separately or on the sheet pan). The olive oil helps the tomatoes caramelize beautifully and carries all those wonderful flavors.
So next time you find those tomatoes looking a little sad, don’t despair! Give them the roasted treatment. You’ll be amazed at the depth of flavor you can create with minimal effort, and your future self (and taste buds) will thank you for the amazing freezer stash!
Simply Roasted Tomatoes
Equipment
- 1 Sheet Pan
Ingredients
- 4 Plum Tomatoes – Chopped (use whatever type you have!)
- 1 Tbl Olive Oil – Extra Virgin EVOO
- Dash Salt and Pepper
- 4 Dashes Seasoning of your Choice – Italian ? Generic Herbs ?
- 3 Cloves Garlic – Unpeeled (OPTIONAL)
Instructions
- Chop Tomatoes however you like (small / slices / chunks). Try to anticipate where you might use these tomatoes later!
- Consider whether you want to add garlic.
- Toss tomatoes in a bowl with drizzles of olive oil and salt and pepper and any additional seasoning of your choice.
- Roast in the oven 375 for 15 – 25 minutes – or until caramelized and cooked to your preference.
- If you added garlic – squeeze the roasted garlic out of the husk and include in your tomatoes.
- Take out of the oven and use as you wish – or cool and freeze for later use.
