Easy Slow-Roasted Tomatoes

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Jodi Torpey

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Photo Credit: Jodi Torpey

Wash tomatoes to remove any dust and dirt before preparing for roasting.

Ever since a friend shared her secret for slow-roasted tomatoes, the fall harvest hasn’t been the same. Instead of spending hours over a hot stove slipping the skins off tomatoes to get them ready for canning, I simply let my oven do all the work.

Slow roasting brings the natural sugars of the tomato to the surface and produces such a deep, intense flavor there’s no comparison to the canned kind. Besides making quick work of a chore I used to dread, fewer tomatoes are wasted because they don’t have to be blemish-free to be roasted. I simply cut away any soft or bad spots and put them in the roasting pan.

Roasted tomatoes freeze well and are delicious in all kinds of tomato-based recipes – from pasta and pizza sauces to soups, stews and chili. I love opening the freezer and seeing all those neatly stacked packages of roasted tomatoes because they remind me that summer’s flavor is always within reach.

Here’s what you need to get started:
Several pounds of fresh, vine-ripened tomatoes
Extra virgin olive oil
Coarse salt and freshly ground pepper (optional)
Any other goodies from the garden you’d care to use. You can create different flavor combinations by adding peeled garlic cloves, peppers or fresh herbs, like basil or rosemary.

Tips

If you’d prefer to peel the tomatoes before roasting, use a knife to cut an X on the bottom of each tomato and place in a pot of boiling water using tongs or a slotted spoon. Scald for about 30-45 seconds. Remove from the pot and let tomatoes cool. Skins will peel easily from the bottom. Remove tomato core and cut tomatoes into quarters for roasting.
Any variety of tomato can be roasted, and varieties can be mixed in the roasting pan. Try combinations of heirloom tomatoes and other varieties for an exceptionally flavorful blend.
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Facts

Tomatoes packed in plastic freezer bags take up less room when stacked in the freezer.

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