Oven Roasted Tomatoes Under Oil

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It’s tomato season and this year, if you are lucky, you can reap the benefit of your tomato harvest all year long with this neat trick!

Like most other vegetables you grow in the garden, when they are ready, they wait for nobody.  You need to be creative and find uses for them that:

1.  taste good
2.  keeps your family from figuring out that you have found 4,352 way to cook zucchini
3.  retain their seasonal goodness to use for a later date.

So, like zucchini, there are many ways to use tomatoes (it’s pretty awesome if you think about it…passatta, sauce, salsa, soup, paste, you can even freeze them whole and use them in sauce in the winter).

But have you ever tried to roast them?

It’s honestly so yummy …they caramelize in the oven and become so sweet.

I did this post on roasting tomatoes outdoors that you can read all about here

Your mouth will explode with tomato flavour and it is so versatile (think sandwiches, soups, pasta, crostini).

They taste like candy…honest!

Go on – get roasting!



tomatoes (like Roma or San Marzano…they are more pulpy and less watery) *

olive oil (or you can even use some of this chive oil!)

salt and pepper

fresh herbs like parsley/rosemary/basil (optional)

*you can also use cherry tomatoes to…they will burst open with reckless abandon!!


1.  Preheat oven to 325F and take out a large cookie sheet

2.  Slice the tomatoes into 1 inch slices and place on a cookie sheet.  Drizzle with a generous amount of olive oil and sprinkle with lots of salt and pepper.

3.  Cook in a slow oven (300-325…depending on the strength of your oven) until the tomatoes begin to caramelize on the bottom and get wrinkled (about an hour or so but it really depends on your oven and the size of your tomatoes).  You still want them to retain a bit of moisture because you don’t want them to be as hard as sun dried tomatoes.

Remember, for a bit more colour and caramelization, just put the broiler on for a minute or two when they are done to get a bit of toastiness!!


4.  Put them in a mason jar like this (don’t pack them down)…


…and cover them in olive oil (the oil helps to preserve them in the fridge but also gets flavoured…that oil will be like gold when your tomatoes are finished).  They will last about 10 days in the fridge (but I doubt they will be there that long!).  If you have leftover, pop them in a ziploc bag and freeze them – you can pop them in soup later on.  Keep the oil in the fridge and use it in dressings – it’s spectacular!!

Now, float them on top of a really great soup, place them on top of a crostini slathered with goat cheese, chop them and throw them into a pasta with olive oil, parsley, garlic and lots of Parmagiano, toss them in a fresh tomato salad to make the flavour really pop…you get the idea.

Tomato goodness in a jar.

Yes, we are brilliant!