These Oven Roasted Tomatoes in Oil are a delicious way to use an overabundance of lovely ripe tomatoes! They’re perfect for adding to salads, sandwiches, bruschetta, or enjoying on their own!
A couple of weeks ago, I bought a huge bag of perfectly ripe Roma tomatoes with the intention of making pico de gallo for guests. Well, even the best-laid plans “gang aft a-gley” and I found myself in the next few days with ripe tomatoes about to go bad.
I really dislike that, don’t you? When I spend my hard-earned money on beautiful produce, I want to enjoy it, darn it! So, instead of letting those tomatoes gradually reduce themselves to compost, I decided to rescue them for a later use. That’s where this recipe for Oven Roasted Tomatoes in Olive Oil came into play.
Actually, this is not so much a recipe as it is a method. A process. Just a way of doing something. The measurements are just for a guide. It’s almost a feel-by-doing thing. People who have been cooking for a long time will understand what I mean :-)
🤔 What Can You Do With Roasted Tomatoes?
You may be wondering just what I’m going to do with these roasted tomatoes. Well, some ideas are using them in bruschetta (one slice on top of a crispy piece of baguette and goat cheese would be a delicious summer appetizer), combining them with hot, cooked pasta and fresh basil (yum!), chopping and mixing into an omelet (yes!), and I could also envision a lovely pizza with these and some fresh mozzarella and basil.
And don’t forget the oil! After it sits for a while, it becomes roasted tomato oil which you can use to make a luscious vinaigrette!
Save this recipe/process/method/way-of-doing-something for the summer when you have more fresh tomatoes than you know how to handle. You’ll be happy you did!
❤️ Why We Love This Recipe
- Burst of Flavor: Roasting intensifies the natural sweetness of the tomatoes giving them a rich, concentrated flavor.
- Versatile Usage: From salads to sandwiches, pasta to pizzas, or even as a standalone appetizer, roasted tomatoes can be the star of numerous dishes, making them a must-have in your kitchen.
- Waste-Reduction: Got more overripe tomatoes than you can use? This method gives them new life and ensures that you get the most out of every bit of produce.
🛒 Ingredient Notes
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- Roma Tomatoes: Romas, also called plum tomatoes, are ideal for this recipe due to their firm flesh and fewer seeds. However, if you don’t have Roma tomatoes, other varieties may be used. Just make sure they’re ripe but not mushy.
- Olive Oil: A good quality extra virgin olive oil is recommended for the best flavor. The oil not only preserves the tomatoes but also becomes infused with the tomato flavor, making it great for dressings and other recipes.
- Seasoning: While Italian seasoning is used here, feel free to experiment with herbs like rosemary, thyme, or oregano. Just remember, the flavors intensify as they roast so use a light hand when adding them.
🔪 How to Make Oven Roasted Tomatoes in Oil
Prepare the Tomatoes
- Preheat the oven to 325 degrees.
- Line a baking sheet with parchment paper (only if you’re lazy like me and don’t like to scrub pans).
- Slice the tomatoes 1/4 to 1/3 inch thick. If they’re really ripe, a serrated knife helps immensely with the slicing.
- Place the tomato slices on the lined baking sheet. Sprinkle each lightly with salt and ground black pepper. Drizzle with olive oil. Sprinkle lightly with Italian seasoning.
👉 PRO TIP: Remember that anything you put on the tomatoes will intensify in flavor during the cooking process so use a light hand with the seasonings.
Roast Tomatoes Until They Begin to Char
- Bake, checking every 20-30 minutes until the tomatoes are roasted and beginning to show a bit of char around the edges.
👉 PRO TIP: Admittedly, I like mine with a good bit of char. Actually, that’s the best part in my opinion. But you cook yours to whatever degree of doneness you prefer. You want them fairly well dried out and chewy if not crispy. The total cooking time will vary depending on how thickly you sliced the tomatoes and how humid it is that day. I cooked these for about an hour and a half. Your nose will also tell you if they’re starting to go too far to the dark side 😊.
Pack Roasted Tomatoes in Olive Oil
- Remove the tomatoes from the oven and let them cool.
- Pack the slices into a clean, dry jar and fill with a good quality extra virgin olive oil to cover.
- Store, tightly closed, in the refrigerator.
I used five big Roma tomatoes and got a half-pint of roasted slices. Yeah. Don’t expect to be filling up quart jars full of these. They really cook down. But the flavor is so concentrated that a little goes a very long way!
👉 IMPORTANT —
This is not a canning recipe. It hasn’t been tested for canning nor has it been processed to seal the jar. It’s not shelf-stable so that’s why you need to store it in the fridge. Period.
👉 !! ALSO HUGELY IMPORTANT !!
Someone is surely going to get the idea that they’d like to put fresh herbs and/or garlic cloves in with the roasted tomatoes. Uh…no. Do not do that. It’s a matter of food safety. Fresh herbs and fresh garlic stored in oil have a high potential to develop botulism. Botulism is nasty stuff. You can check out some official information on that if you’re interested.
❓ Questions About Oven Roasted Tomatoes in Oil
Yes, you can use any tomato variety, but Roma tomatoes are preferable due to their firmness and fewer seeds.
Stored in an airtight jar submerged in olive oil, these tomatoes can last for up to 2 weeks in the refrigerator.
I cannot stress this too much — fresh garlic and herbs stored in oil can create an environment that encourages the growth of botulism, a very nasty and sometimes fatal form of food poisoning. For safety reasons, it’s crucial not to add fresh garlic or herbs directly to the jar.
While olive oil is the recommended choice due to its flavor and health benefits, you can use other oils like avocado oil or grapeseed oil. However, the taste profile will vary slightly.
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Oven Roasted Tomatoes in Oil
- 5 Roma tomatoes large, very ripe
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup plus 1 tablespoon olive oil divided
- ½ teaspoon dried Italian seasoning
- Preheat the oven to 325 degrees. Line a baking sheet with parchment. Slice tomatoes 1/4 to 1/3 inch thick.
- Place on prepared baking sheet. Sprinkle lightly with salt and pepper. Drizzle with a tablespoon of olive oil. Sprinkle lightly with Italian seasoning.
- Bake, checking every 20-30 minutes, until tomatoes are roasted and beginning to show a bit of char around the edges.
- Remove from the oven and cool completely.
- Pack into a clean, dry jar. Fill with remaining olive oil to cover.
- Store in refrigerator (not shelf stable).
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on May 29, 2015. It has been updated with additional information.