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Roasted Tomatoes

Roasted Tomatoes


This is my favorite way to use up the abundance of tomatoes from the garden before they hit the dirt. I typically freeze them in batches and use them in pasta sauces, soups, or even use them for BLTs.



Many lbs of tomatoes. I usually use about 4-5 large for one sheet.

1 head of garlic peeled.

3-4 tbsp olive oil. Any flavor will do, but I usually use Basil, Meyer Lemon, or Garlic.

Salt and Pepper as needed


Preheat oven to 350F

Slice tomatoes about 1/2" thick and lay on baking sheet. Place whole cloves of garlic (cut in half if really big) in between the tomatoe slices so they get to soak in the juices while roasting. Drizzle olive oil over the top, and sprinkle with salt and pepper.

Depending on thickness of slices, and how many sheets you have in the oven at once, your roasting time will be variable. If you are just roasting one sheet, 1 hour might be sufficient. Check the tomatoes about 45 minutes in. They should be very soft, and just beginning to carmelize on the edge. I usually do two sheets at a time which takes close to 2 hours.


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