Oven Roasted Tomatoes

Oven Roasted Tomatoes

Recipe submitted by: Jennifer A. Miller


About this recipe: A great way to preserve the tomato harvest; these keep in the refrigerator for a month or in the freezer.


  • 3.5 lbs fresh tomatoes, halved or quartered depending on size
  • 1/2 cup olive oil
  • 1/2 cup chopped red onion
  • 2 teaspoons dried basil or 2 Tablespoons chopped fresh basil
  • A few sprigs fresh rosemary, chopped, or 1 teaspoon dried/ground rosemary
  • 6 cloves garlic, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

  1. Preheat oven to 325F.
  2. Mix all ingredients together, then spread on a cookie sheet or roasting pan.
  3. Bake for 1-1 1/2 hours, turning occasionally. Let mellow at room temperature for 2 hours.
  4. Store in jar or bag in refrigerator or freezer.


Yield: About 3.5 lbs of roasted tomatoes

Notes: I used garden tomatoes, Pickle Creek Herbal garlic and rosemary, 7 Pines Farm red onion, and basil from Chef Connie's Urban Farms. These are great on sandwiches or with pasta or atop a quiche.

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