MENU
JOIN
Roasted Asparagus and Tomatoes Roasted Asparagus and Tomatoes
Oven-Roasted Carrots Oven-Roasted Carrots
Herb-Roasted Olives & Tomatoes Herb-Roasted Olives & Tomatoes
Spaghetti Squash with Tomatoes and Olives Spaghetti Squash with Tomatoes and Olives
Stuffed Baked Tomatoes Stuffed Baked Tomatoes
Oven-Roasted Vegetables Oven-Roasted Vegetables
Stewed Tomatoes Stewed Tomatoes
Baked Ziti with Fresh Tomatoes Baked Ziti with Fresh Tomatoes
White Pizza with Roasted Tomatoes White Pizza with Roasted Tomatoes
Basil Baked Tomatoes Basil Baked Tomatoes
Oven-Roasted Potatoes Oven-Roasted Potatoes
Oven-Dried Tomatoes Oven-Dried Tomatoes
Roasted Tomato and Pepper Soup Roasted Tomato and Pepper Soup
Oven-Baked Beans Oven-Baked Beans
Grilled Cherry Tomatoes Grilled Cherry Tomatoes
Roasted Grape Tomatoes Roasted Grape Tomatoes
Grilled Tomato Pizzas Grilled Tomato Pizzas
Breaded Tomatoes Breaded Tomatoes
Oven Baked Vegetables Oven Baked Vegetables

Oven-Roasted Tomatoes

5 | 3 Reviews
Total Time:Prep: 20 min. Bake: 3 hours + cooling

By Taste Of Home Editorial Team

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

5 | 3 Reviews Add your review
Yield:16 servings (4 cups)
Prep:20 min
Cook:3 hours
Save Saved Saving print

Ingredients

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

Directions

  1. Cut tomatoes into 1/2-in. slices. Brush with oil; sprinkle with Italian seasoning and salt.
  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. 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.
Loading Popular in the Community
Loading Reviews