Oven-Roasted Tomatoes

Total Time:Prep: 20 min. Bake: 3 hours + cooling

Recipe by Julie Tilney (Gomez), Downey, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 29, 2023

I love tomatoes, as they're both healthy and versatile. You can use these roasted ones in sandwiches or omelets, or to top broiled chicken. —Julie Tilney (Gomez), Downey, California

Can you freeze Oven-Roasted Tomatoes?

Place in airtight freezer container; freeze for up to 3 months. Bring tomatoes to room temperature before using.

TEST KITCHEN APPROVED

Oven-Roasted Tomatoes

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Yield:16 servings (4 cups)
Prep:20 min
Cook:3 hours
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Ingredients

  • 20 plum tomatoes (about 5 pounds)
  • 1/4 cup olive oil
  • 5 teaspoons Italian seasoning
  • 2-1/2 teaspoons salt
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Directions

  1. 1
    Cut tomatoes into 1/2-in. slices. Brush with oil; sprinkle with Italian seasoning and salt.
  2. 2
    Place on racks coated with cooking spray in foil-lined 15x10x1-in. baking pans. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until tomatoes start to turn dark brown around edges and are shriveled. Cool for 10-15 minutes. Serve warm or at room temperature.
  3. 3
    Store in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts

1/4 cup: 45 calories, 4g fat (0 saturated fat), 0 cholesterol, 373mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.
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