Oven-Roasted Tomatoes



I remember reading a long time ago about how canned tomatoes were not good for your health.  They were just too convenient, though, and had so many uses to not have in the pantry.  More recently, I purchased a very large box of tomatoes from Costco, made a tomato salad for two, and ended up with a LOT of leftover tomatoes.


I also happened to have fresh basil on hand and the first thing that came to mind was roasted tomatoes with basil.


Some people enjoy roasted tomatoes as they are.  Personally, there is something about eating a whole roasted tomato, no matter how perfectly cooked, that turns my stomach.  However, I like the flavours that roasting brings out and crushing them with a fork or blending them to a finer sauce is handy to keep on hand.  Once the tomatoes are prepared and roasted to your liking, you can jar and freeze them and have fresh tomatoes in place of canned.


Start by lightly oiling a large baking dish with olive oil. Wash your tomatoes and place them top-side down.


Drizzle a bit more olive oil over the tomatoes and sprinkle with coarse sea salt and coarse black pepper.  You may choose to throw in some garlic gloves (peel on).  The garlic will then be roasted as well and can be removed from the skin and blended in with your sauce.


Finally, give your tomatoes the time they deserve in the oven.  3 hours at 250º to be exact.  The skin will be wrinkly and the tomato, soft.


Remove from the oven and sprinkle with generous amounts of fresh basil.  You can jar them whole, crushed coarsely with a fork, or blended to a sauce with a hand blender.  If you choose crushed tomatoes, blend them first before adding the fresh basil so the basil keeps its form.


If you are looking for a way to eat them, they go well cooked with buffalo meatballs and served over linguini.  You can jar them in smaller jars and keep several on hand so you never have to buy canned tomatoes again!


Oven-Roasted Tomatoes

  • Servings: 1 large jar
  • Print

author: Eve@DivineDiuum


14 medium tomatoes

3 Tbsp olive oil

1/2 Tbsp coarse sea salt

1 tsp coarse black pepper

1 large bunch of fresh basil, chopped


1.  Oil a large baking dish with olive oil.

2.  Place tomatoes on the dish, top down.

3.  Sprinkle with salt and pepper.

4.  Bake at 250º for 3 hours.

5.  Crush tomatoes with a fork or a hand blender.

6.  Toss in basil.

7.  Season with a bit more olive oil, salt, and pepper to taste.

Calories 720

Protein 17.2 g

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