Puree to create a roasted tomatoes sauce for dunking Mozzarella Sticks, or other tomato sauce ideas.
To Store. Refrigerate tomatoes in an airtight storage container for up to 4 days.
To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
To Freeze. Place tomatoes on a parchment-lined baking sheet and freeze until solid. Transfer the frozen tomatoes to an airtight, freezer-safe storage container or ziptop freezer bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 day in advance, slice or cut and trim the tomatoes. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.
No, you do not need to remove the skin before or after roasting your tomatoes.
Can I Roast Canned Tomatoes?
While you could use this recipe to make roasted tomatoes canned, they won’t turn out the same as fresh tomatoes. Canned tomatoes will likely be very liquidy after roasting, but the flavor should still improve. Drain them and pat them as dry as you can prior to roasting and roast them in a large baking dish. Check them early, as they will likely be done faster than fresh. If possible, fresh tomatoes are always the way to go when it comes to roasting.
Could I Make Whole Roasted Tomatoes?
If you’re short on time and don’t want to slice tomatoes, you could try cherry roasted tomatoes, which can be left whole. They will likely be done faster than the recipe suggests, so keep a close eye on them.
Chopped fresh basilor fresh thyme, optional for serving
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a double layer of parchment paper.
Prep the tomatoes: if the tomatoes are golf ball-sized or smaller, slice in half crosswise. If larger than a golf ball, cut into quarters. Trim away or scoop away the cores (you can keep some of the seeds and pulp)
Arrange the tomatoes on the prepared baking sheet, cut sides up. Drizzle the olive oil, balsamic vinegar, and honey over the top, then sprinkle with the garlic, salt, and pepper. With your fingers, gently rub the garlic, oil, and seasonings over the tops of the tomatoes to distribute them more evenly.
Roast tomatoes for 30 to 35 minutes, until the tomatoes collapse and begin to darken at the edges and underneath. Sprinkle with fresh basil. Enjoy warm or at room temperature. Serve on everything.
TO STORE: Refrigerate tomatoes in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
TO FREEZE: Place tomatoes on a parchment-lined baking sheet and freeze until solid. Transfer the frozen tomatoes to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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