Roasted Tomatoes
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
One of our favourite ways to use up garden tomatoes. Slowly roasting intensifies the flavour, making these tomatoes perfect for salads, baking, or just snacking on!
  • Tomatoes
  • Olive Oil
  • Salt
  1. Preheat oven to 225F.
  2. Chop tomatoes into evenly sized pieces (I cut larger tomatoes into eighths, and smaller tomatoes into quarters - this ensures they roast at about the same speed).
  3. Spread them on a baking sheet (use a sheet of parchment if you want an easy clean up)
  4. Drizzle them with olive oil, and sprinkle with salt (to taste).
  5. Pop them in the oven, and let them roast for 5-8 hours depending on the size of your tomatoes, removing any tomatoes that are roasting quicker than others, so they don't get burnt.
  6. Once they are roasted, let them cool on a rack, or some paper towel, then store in the fridge in an airtight container, or pack them in a jar and fill with olive oil and refrigerate.
Recipe by The Adventures of Bob & Shan at