Preserved Roasted Tomatoes
Preserved roasted tomatoes are a fantastic, super easy way to get the most out of your garden. And if you follow us, you know we do A LOT of gardening in our Straw Bale Gardens. With the temperatures dropping this fall, it’s time to save all the veggies you can from your garden! Canning is great, but sometimes you don’t have the time or energy for canning. Preserved roasted tomatoes are a fast, convenient way to preserve the fresh taste of summer.
Other preserving and canning ideas:
- Review of Ball’s Zesty Salsa Recipe
- Refrigerator Pickles
- Homemade Strawberry Jam
- Crabapple Jelly
- Dill Pickle Recipe
- Why we make all of our tomato sauces
Do you enjoy gathering your own food? We thought you may also like these recipes too:
- Sumac Lemonade
- Sumac Old Fashioned Drink
- Morel Gnocchi Mac and Cheese
- Fried Morels from LiveDan330.com
Preserved Roasted Tomato
Pick and wash your tomatoes.
You do not need specialty supplies to make preserved roasted tomatoes. You simply need a jellyroll pan, cutting board, knife and your oven, along with a few pantry items! Preheat your oven to 275 degrees. Next, I lined my jelly roll pans with parchment paper. Then wash, core and cut your fresh-picked tomatoes. Remember to cut off any bad spots. Cut tomatoes into quarters, or smaller if they are very large.
Place them in a single layer on the parchment paper, cut side up.
Next, add fresh herbs, such as rosemary, basil, parsley, thyme, and oregano. I enjoy testing different herb combinations, but my favorite has extra basil, light on the parsley and oregano and a generous portion of rosemary. Make sure to toss a few under the tomatoes so the flavor really melds together! Then toss in several cloves of peeled garlic. I add at least 3 cloves per pan, but you can do more or less based on your love of garlic. Drizzle the entire pan with extra virgin olive oil and add a little salt and pepper. You can also add spicy peppers or red pepper flakes if you enjoy a little heat with your sauce.
My kids are still learning to like heat (aka they hate it!) so we skip that step for now; I can’t wait until they start to enjoy it and I can add that step back in! Now place the jelly roll pan in the oven for 5 hours. Seriously, set it and forget it!
Once your tomatoes have roasted for about 5 hours, take them out and let them cool. Once cool, put them in freezer gallon ziplock back. To use that week, preserved roasted tomatoes can keep in your fridge for 3-4 days, covered. Or, for added longevity, store them in the freezer for up to 4 months!
How to use Frozen Roasted Tomatoes
You can use this as a stand-alone base for spaghetti, lasagna or other pasta dishes or add it to a store bought jar to spice it up and bring in the fresh taste of the homemade sauce. This also makes an amazing bruschetta mix and is great to toss into stews and soups too!
A great way to save some of your tomatoes from the garden for winter.
20 minPrep Time
5 hrCook Time
5 hr, 20 Total Time
Yields 1 pan
- fresh herbs
- olive oil
- Wash and cut tomatoes. Place cut side up on a baking pan
- Drizzle olive oil on top of tomatoes
- Sprinkle with herbs
- Bake at 275 for 5 hours checking regularly. If they start to look done, go ahead and pull them out.