Roasted Tomatoes

    2 hours 15 minutes

    A quick and easy way to preserve tomatoes from your garden when you are harvesting too many for the table. Uses (only limited by your imagination): pasta sauces, frittata, roasted vegetable side dish, soups, cold dressing for meat and fish


    New South Wales, Australia
    7 people made this

    Serves: 4 

    • 10 ripe (egg size) tomatoes (several varieties if you like)
    • 1 head of garlic
    • vegetable oil
    • pepper and salt
    • fresh thyme if you have in your garden or a sprinkle of dried herbs

    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Set oven at 165C. Line a baking dish with baking paper. Wash and dry tomatoes, cut in half (or quarters for the big ones) and place in the baking dish (skin side down) so they are not touching. Smash the garlic and sprinkle over the tomatoes (no need to peel them), season with salt and pepper to taste. Spread the thyme in between the tomatoes or if you are using dried herbs sprinkle sparingly over the tomatoes.
    2. Put the dish in the oven and leave for around two hours till the tomato skins look wrinkly. Bring out of the oven and when the tomatoes are cool pack them into a jar to store in the fridge for later use OR pack into a freezer container. Will keep in the freezer for 6 months or in the fridge for about 10 days.

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