These delicious, Oven Roasted Tomatoes are drizzled with olive oil, then seasoned and then slow roasted with parmesan and garlic cloves, adding flavor enhancement to your favorite pasta dishes or tomato based soups . Slow roasted tomatoes are an excellent way to use up fresh tomatoes during the summer months when it feels like the garden or farmers market is bursting with an abundance of this versatile fruit. Freezing these roasted tomatoes is also a very easy way to preserve lots of tomatoes! Adding these roasted tomatoes (instead of canned, stewed tomatoes) to recipes throughout the winter months, gives you a fresher taste, lots of flavor, and not to mention, no preservatives!! See below the recipe for photos and notes.
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Slow Roasted Tomatoes
- 5-6 medium fresh tomatoes *see note.
- olive oil
- ground black pepper
- garlic salt or garlic powder (optional)
- Italian seasoning
- grated parmesan cheese
- 2-3 cloves garlic
Preheat oven to 400.
- Slice the tomatoes in half crosswise, then place bottoms down onto a cookie sheet. Drizzle each tomato half with olive oil, then season generously with each of the seasonings (or to taste).
- Sprinkle each seasoned tomato with parmesan cheese, then thinly slice the garlic cloves and place several slices onto each tomato.
- Roast in the preheated oven for 60 to 75 minutes until the parmesan begins to brown and the tomatoes have started to shrivel slightly. (Roasting times may vary with the size of the tomatoes used.)
- Cool the roasted tomatoes, then place 4-5 halves into quart sized freezer bags and freeze for up to 6 months.
These roasted tomatoes are a delicious addition to pasta, chili, taco soup and so much more! See tips below for adding frozen, Slow Roasted Tomatoes to these dishes.
Place tomatoes, bottoms down, on a large cookie sheet.
I don’t bother to grease the cookie sheet before placing the tomatoes on top, I’ve never had a problem with them sticking to the pan after being roasted. If you don’t want to risk it, feel free to grease the pan lightly with olive oil.
Drizzle the tomatoes with olive oil and then season to preference.
These tomatoes are used as a flavor booster in many soups and pasta dishes in my house. Feel free to add or subtract to the seasonings as you see fit!
Add grated parmesan cheese and sliced garlic.
Roasting these tomatoes low and slow enhances their flavor. If you prefer to roast them on a lower heat for even longer, you may wish to add the parmesan later to prevent it from burning.
Roast and then allow to cool.
The aroma of roasted tomatoes is one of my favorite parts of doing these. You can serve them freshly roasted on pasta dishes of your choice. You can do a simple dinner by cooking some lemon pepper pasta and chunking a freshly roasted tomato to place on top. Try adding super easy crockpot chicken as protein for a quick and delicious meal!
Once cooled, place the tomatoes in an even layer into dated bags.
When frozen, these tomatoes accumulate a good amount of juice. If I am adding them to a soup, such as taco soup or chili, I don’t bother draining them and add a little less broth or tomato juice. If you wish to add them into a pasta bake or use them in a recipe that requires drained, stewed tomatoes, then you will need to drain the tomatoes over a colander before adding.
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[…] the a fresher option than stewed tomatoes try adding Roasted Tomatoes instead! This is my personal preference and one of the main reasons I keep frozen roasted tomatoes […]