Roasted Tomatoes Recipe

Ready to get popped into the oven.
 This is an easy recipe which is mostly hands off and comes in so handy when you need tomatoes in the winter. Roasted tomatoes make a good pasta sauce, you can use them in soups, reheat and eat as a veg side, and whatever else you can think of.  

 

Nice and soft which means they are done.
They freeze wonderfully so making a big batch works well. You can use whatever tomatoes look the best just adjust cooking time for size and amount.  I like to use Roma tomatoes for this but this time I used a slicing tomato. I do not weigh out my tomatoes I just guess.

 

Ready for the freezer
Roasted Tomatoes
2 pounds or so of tomatoes, quartered if large.
1-2 tablespoons olive oil
Salt and pepper to taste
Fresh or dried herbs such as thyme or rosemary.

Preheat oven to 400 degrees.  Quarter large tomatoes, romas you can leave whole.  Toss with oil, salt, and pepper in a 13×9 pan. Put in oven and roast for 15 minutes.  Take out and stir tomatoes and roast for another 15 minutes. Check and see if they look soft.  If they look soft they are done, if still hard or firm looking roast for another 10 minutes. Cooking time will vary depending on size and how many tomatoes are in your baking dish.

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