Easy roasted tomatoes

Submitted by: Lucy Goddard
A great way to use up those delicious summer tomatoes. You'll enjoy their fresh taste all through the winter months in soups, sauces, salsa and more!

Serves: 1-60
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v v n g d 

Tags: easy · tomato ·

Ingredients

Tomatoes (any variety - from beefsteak to cherry)
Olive oil
Kosher salt
Pepper
Oregano and basil (optional)

Method

Preheat oven to 425°F.

Halve your tomatoes lengthwise or quarter the super huge ones (leave cherry tomatoes whole).

Lay tomatoes in a single layer, cut side up in greased baking dish or cookie sheet.

Drizzle with olive oil and sprinkle with kosher salt and fresh ground pepper. If you want, season them with oregano and basil (though this will reduce the number of dishes you can make with them).

Roast in 425°F oven for about 40 minutes or until wrinkly.

To freeze them, wait till they cool and then remove skins. Double bag in ziploc bags, removing all the air with a straw.

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