Roasted Tomatoes
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Cook time: 
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Serves: 48 halves
Make a batch of these tomatoes and, in the middle of a blistery winter day in February, you will thank yourself for having a stash of these in the freezer!!
  • 24 plum tomatoes, cut in half lengthwise
  • ½ c olive oil
  • 1 tbsp sea salt
  • 1 tsp freshly ground pepper
  1. Preheat oven to 350 degrees
  2. Lay the tomatoes on a cookie sheet so that they aren't overlapping (you'll need more than one!).
  3. Pour the oil over top of the tomatoes and toss them to make sure they are well coated.
  4. Sprinkle the tops with salt and pepper
  5. Put in the oven for about 45 minutes (you will notice that the liquid will start to evaporate and they will begin to shrivel).
  6. After 45 minutes, increase the temp to 450 degrees and keep them in the oven for about 20 more minutes or until you see the caramelization start to from (they will begin to turn brown.
  7. Once they are done (remember, you still want them moist), place them in a single layer in a Ziploc freezer bag
  8. Place a straw in the edge of the bag; seal the edge up to the straw and suck out the air until it is vacuum packed; pull out the straw and seal.
  9. Freeze until you are ready to use!
Recipe by Just Crumbs at