DIY Friday – Oven Roasted Tomatoes

I can’t believe it’s August already. Growing season is in full swing here in Tennessee and our CSA boxes are overflowing. It’s almost overwhelming. It finally hit me that there’s no way we’re going to be able to eat everything in every box so I’ve started putting things up for winter. What would be better than some ripe summer fruits and veggies in January? Last week we got some amazing tomatoes and I wanted to make sure they were put to good use. David Leite gave me the idea to oven roast them. It’s incredibly simple and beats those sundried tomatoes you get from the store any day. Use these in any recipe that calls for┬ácanned or sundried tomatoes. Remember that roasting concentrates the flavors so these are going to have a strong sweet tomato flavor – they would be perfect in a sauce or diced up and mixed with pasta.

Recipe: Oven Roasted Tomatoes


  • Tomatoes
  • Olive Oil
  • Salt and Pepper


  1. Preheat oven to 250 degrees.
  2. Cut tomatoes in half lenghthwise if using any pear shaped variety. If using round tomatoes, cut into 1/4 to 1/2 inch slices.
  3. Put on parchment lined baking pan and drizzle with olive oil.
  4. Sprinkle with salt and pepper.
  5. Roast in oven for 2 to 2 1/2 hours.
  6. Remove from oven and let tomatoes cool.
  7. Place in ziploc bag and freeze until you’re ready to use them.


You can also add fresh herbs like basil when you roast the tomatoes.

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