The flavor of roasted tomatoes is like nothing else. If you have a lot of tomatoes from your garden that you don’t know what to do with, then this is the perfect recipe for you. 

 

The baking takes about 2 hours. Sometimes I use them right away, and other times I freeze them. I like to put them in a vacuum-sealed bag and keep them in the freezer to use later in the year. There is nothing better than in the middle of winter pulling out a bag of roasted tomatoes to put over chicken, pork, or pasta. You can use them to make a marinara sauce by adding a few more ingredients, or you can just warm them up and eat them as is. 

 

1½ lbs. fresh tomatoes

2 Tbsp olive oil

1 Tbsp fresh thyme, chopped

1 Tbsp fresh oregano, chopped

1 Tbsp fresh sage, chopped

2 tsp fresh rosemary, chopped 

Salt and pepper 

 

Preheat oven to 300℉

 

Place the tomatoes on a large baking sheet. If they are small cherry tomatoes you can leave them whole. If they are medium to larger tomatoes, cut them into half-inch-thick slices. Drizzle the tomatoes with olive oil, sprinkle with the herbs, and season with salt and pepper. Stir them around on the baking sheet to make sure they are all coated with oil and herbs. Place them in the oven for two hours, checking them halfway through and rotating the baking sheet. 

 

After 2 hours, remove the tomatoes from the oven and let them cool on the baking sheet. Once they have cooled down, you can use them right away or freeze them for later use. 

 

These tomatoes will make any dish so mouth-watering and delicious! I like the tomatoes better this way rather than eating them right out of the garden. The roasting brings out a more intense flavor. 

 

Just Salt It, and enjoy!