We have really enjoyed the tomatoes this season. There are many ways to preserve tomatoes to enjoy them later in the year when the tomato season has ended. Roasting tomatoes and freezing them is one way to make sure you can enjoy them up to six months later. Here, we use Roma tomatoes, but if you use cherry, grape, or slicer tomatoes, adjust the cooking time as needed.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Yields: 40 pcs
- 20 Roma tomatoes
- 2 tbsp extra virgin olive oil
- 1 tbsp dried oregano (or 3 tbsp minced fresh oregano)
- Other delicious herbs you can use are basil, cilantro, dill, mint, parsley, rosemary, or sage
- 1 tsp garlic powder
- Kosher salt to taste
- Black pepper to taste
- Preheat oven to broil, place one rack on the topmost level and a second rack on the second from the bottom level.
- Place a sheet of aluminum foil on top of a baking tray, fold up the edges so that any liquid within will not leak out.
- Note: This step is not absolutely necessary; it just makes clean-up quick and easy.
- Wash the tomatoes, slice in half, cut out the stem tips if they are large as they may be tough to chew, place cut-side up on a baking tray.
- Drizzle the olive oil over the tomatoes.
- Sprinkle a pinch or two of kosher salt, the dried oregano, and garlic powder, and a few turns of a black pepper mill over the tomatoes; set aside.
- Place the tray of seasoned Roma tomatoes on the top rack of the oven preheated to broil.
- Broil for 15 minutes, reduce temp to 400F, remove the tray and place on the second from the bottom rack, cook for another 15 minutes.
- Remove the tray from the oven, cool at room temperature.
- Transfer the roasted tomatoes to a serving bowl or storage container.
- Note: The roasted tomatoes may be stored in the fridge for up to seven days or in the freezer for up to six months.