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Oven Roasted Tomatoes for Sauce or freezer storage for later

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Everyone can use a small batch recipe for oven roasted tomatoes. Absolutely perfect for the home gardener, who is harvesting more than can be eaten fresh, but not enough for production line preserving.

Too many tomatoes? Make oven roasted tomatoes for sauce or storage.
Tomatoes and herbs ready for oven roasting.

Roasting at a high temperature concentrates the flavor and will provide a delicious marinara sauce when you pull your container from the freezer, especially in the heart of the cold winter.....

A quick buzz in a food processor or with a stick blender and you will have a flavorful starting point to any sauce you want to make, or simply eat as is for a wonderful Marinara.

Oven Roasted Tomatoes
adapted from: Zero Waste Chef and Seasons and Suppers
400-degree oven

2 1/2 - 3 pounds of ripe tomatoes - Roma, cherry or regular
1/2 t salt
1/2 - 1 t dried oregano
1 - 2 t dried basil
1 t sugar
1 T olive oil
2 (fat!) cloves garlic, peeled and sliced
1 T red wine vinegar

Cut tomatoes in half, if the cores are large you may want to remove them, otherwise don't bother.

Toss with remaining ingredients and spread out in a single layer in a 9X13 pan.

Oven roasted tomato goodness!
Reduced in size, means concentrated flavor!

Bake 30 minutes, stir well. Bake an additional 30 minutes.

Let cool, store in refrigerator or freeze for long term storage.

Makes approximately 2 cups of roasted tomatoes. You may spoon into a freezer container and freeze for future use, or use immediately.

Two pounds reduced to two cups, equals lots of flavor to enjoy later.
Two pounds of tomatoes cook down to approximately two cups roasted tomatoes for sauce. 

Watch for a recipe to use these lovely roasted tomatoes.......


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this post shared with:
weekend cooking @ beth fish reads
happiness is homemade @ blogghetti
foodie friday @ rattlebridge farm
our simple homestead blog hop @ on the home front


  1. Oooh I never thought of roasting tomatoes for freezing. I roast tomatoes, I freeze tomatoes but not the combo. I'm going to do that this week if I can still get good tomatoes at the market.

  2. Ooo, these look delicious (I think I might use them immediate on toasted bread w/cheese... I couldn't resist the smells!). Thanks for sharing.


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