These Oven Roasted Tomatoes in Oil are a delicious way to use an abundance of ripe tomatoes! Great for adding to salads, sandwiches, and more.
Prep Time 5 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 6servings
Ingredients
5Roma tomatoeslarge, very ripe
½teaspoonsalt
¼teaspoonground black pepper
½cupplus 1 tablespoon olive oildivided
½teaspoondried Italian seasoning
Instructions
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).
Notes
Please note that this is nota canning recipe. It hasn't been tested for canning nor has it been processed to seal the jar. It's not shelf-stable and must be stored under refrigeration.Do not add fresh garlic or fresh herbs into this recipe. Fresh herbs and fresh garlic stored in oil have the potential to develop botulism. You can check out some official information on that if you're interested.