How to make Oven Roasted Tomatoes for Sauce or Freezer Storage. These delicious roasted tomatoes are another recipe for your "freezer pantry". They are perfect for the home gardener, who is harvesting more tomatoes than can be eaten fresh, but not enough for production line canning and preserving.
Preserving food doesn't always call for a canner and a full day of work!
With a container of Oven Roasted Tomatoes for Sauce or Freezer Storage tucked away in the freezer you are prepared for a quick meal by tossing with some cooked pasta and Parmesan cheese. If desired add some meat or none, the choice is yours.
But don't stop there, when pureed, this batch of Oven Roasted Tomatoes for Sauce or Freezer Storage is the starting point to many meals where rich tomato flavor is wanted. This is the perfect recipe for a no-waste method of preserving where every single summer tomato is enjoyed., now or in the future! Plus it is easy to cut the amounts in half if you don't have a full three pounds of tomatoes, just use a smaller pan.
What if I have never canned or preserved food before?
Oven Roasted Tomatoes for Sauce or Freezer Storage is the perfect recipe for the first time preserver. This super easy recipe (no worries it's more a process than a recipe) will ease any anxiety associated with preserving.
Trust me, I know because I had my share back in the day when I first took on the challenge of canning and preserving for my family. Plus this process does not take all day, and doesn't require you to spend hours of your time in a hot steamy kitchen!
Small batch preserving adds up to good eating!
Small batch preserving, with a recipe like this Oven Roasted Tomatoes for Sauce or Freezer Storage, is how we keep our food budget in line, eat well, and avoid waste. A winning combination in any kitchen! Plus these tomatoes taste really, really good! Which means, you will probably want to make more than one batch!
And the best part? A successful recipe like this one will encourage more preserving and that is a very good thing. Because the more we cook at home, the better we eat. And then who knows maybe you will want to take on another preserving project! Small batch preserving has become a favorite at my house, now that it is just the two of us.
High heat is where the flavor concentrates!
Roasting at a high oven temperature concentrates the tomato flavor. Offering a rich flavor that you will truly enjoy when you pull a container from the freezer, especially in the middle of a cold winter's day.....after thawing and a quick buzz in the food processor or a stick blender, you will have a delicious starting point to any sauce you want to make, or simply eat as-is for a wonderful freestyle Marinara Sauce. If you run out of freezer containers, you may freeze in quart sized freezer bags. I like to lay them flat for storage in the freezer, plus they will thaw in a jiffy!
Ingredients
needed for this recipe:
You will also need the following:
- 9X13 baking pan
- kitchen knife
- cutting board
- measuring spoons
- freezer storage container
Now we are ready to begin!
 |
| Tomatoes and herbs, ready for oven roasting. |
adapted from: Zero Waste Chef and Seasons and Suppers
400-degree oven
update: 09.24.2021
2 1/2 - 3 pounds of ripe tomatoes - Roma, cherry, or regular
1/2 t salt
1/2 - 1 t dried oregano
1 - 2 t dried basil
1 t sugar
1 T olive oil
2 (fat!) clove of garlic, peeled and sliced
1 T red wine vinegar
Wash and drain-dry the tomatoes. Cut tomatoes in half, if the cores are large you may want to remove them, otherwise, don't bother.
Toss with remaining ingredients and spread out in a single layer in a 9X13 pan.
2 1/2 - 3 pounds of ripe tomatoes - Roma, cherry, or regular
1/2 t salt
1/2 - 1 t dried oregano
1 - 2 t dried basil
1 t sugar
1 T olive oil
2 (fat!) clove of garlic, peeled and sliced
1 T red wine vinegar
Wash and drain-dry the tomatoes. Cut tomatoes in half, if the cores are large you may want to remove them, otherwise, don't bother.
Toss with remaining ingredients and spread out in a single layer in a 9X13 pan.
 |
| Reduced in size, equals concentrated in flavor! |
Bake 30 minutes, stir well. Bake an additional 30 minutes.
Let cool, store in the refrigerator to use now, or freeze for future meals. To freeze, spoon into a freezer container with a tight-fitting lid or quart sized freezer bags.
Label and date for freshness.
 |
Storage options for Oven Roasted Tomatoes for Sauce or Freezer Storage. Thaw in the refrigerator, use within 3 to 5 days. Do not refreeze.
UPDATE:
For your convenience, a "copy and paste" version of Oven Roasted Tomatoes for Sauce or Freezer Storage has
been included below.
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Printable "copy and paste" version:
Oven Roasted Tomatoes for Sauce or Freezer Storage
adapted from: Zero Waste Chef and Seasons and Suppers
400-degree oven
adapted from: Zero Waste Chef and Seasons and Suppers
400-degree oven
update: 09.24.2021
2 1/2 - 3 pounds of ripe tomatoes - Roma, cherry, or regular
1/2 t salt
1/2 - 1 t dried oregano
1 - 2 t dried basil
1 t sugar
1 T olive oil
2 (fat!) clove of garlic, peeled and sliced
1 T red wine vinegar
Wash and drain-dry the tomatoes. Cut tomatoes in half, if the cores are large you may want to remove them, otherwise, don't bother.
Toss with remaining ingredients and spread out in a single layer in a 9X13 pan.
2 1/2 - 3 pounds of ripe tomatoes - Roma, cherry, or regular
1/2 t salt
1/2 - 1 t dried oregano
1 - 2 t dried basil
1 t sugar
1 T olive oil
2 (fat!) clove of garlic, peeled and sliced
1 T red wine vinegar
Wash and drain-dry the tomatoes. Cut tomatoes in half, if the cores are large you may want to remove them, otherwise, don't bother.
Toss with remaining ingredients and spread out in a single layer in a 9X13 pan.
Bake 30 minutes, stir well. Bake an additional 30 minutes.
Let cool, store in the refrigerator to use now, or freeze for future meals. To freeze, spoon into a freezer container with a tight-fitting lid.
Label and date for freshness.
Feel free to use these roasted jewels anywhere delicious tomato flavor is wanted, or simply puree and use as the star ingredient for all the recipes your family loves best! Or for those super busy nights, simply puree for freestyle Marinara Sauce, and serve.
Storage options for Oven Roasted Tomatoes for Sauce or Freezer Storage. Thaw in the refrigerator, use within 3 to 5 days. Do not refreeze.
~~~~
These simple recipes are often the best. I love oven roasted tomatoes. Great photos
ReplyDeleteThanks Judee! Thanks for stopping by, I appreciate it.
DeleteI love just oven roasted cherry tomatoes with a bit of salt. The flavour when you just bite into a roasted cherry tomato ! So good.
ReplyDeleteI agree, that concentrated flavor is the best!
DeleteLove these recipes! I often have sundried tomatoes on hand. So this is a great option, thank you!
ReplyDeleteYou're most welcome to join me for a cuppa at Tea With Jennifer!
Thank you Jennifer, I appreciate it!
DeletePersonally I believe Roma's work best in this recipe, but that was the only kind I DIDN'T have in my last batch of oven-roasted tomatoes. I forgot a bit of sugar and used balsamic vinegar (not as good), so next batch I'll use your recipe! Thanks.
ReplyDeleteI agree, but I would use this technique for any tomato and probably enjoy the finished product. Thanks for stopping by, I appreciate it!
DeleteThanks for sharing this process. It will be great to stock up the freezer for the winter. #HomeMattersParty
ReplyDeleteThanks for hosting, I appreciate it!
DeleteSuch a good idea and looks really delicious and so useful during the winter.
ReplyDeleteThanks Judee!
DeleteNothing is better than homemade tomato sauce. Thanks for sharing at the What's for Dinner party. Hope your week is fabulous!
ReplyDeleteYou are welcome Helen!
DeleteDo the skins get soft enough or should they be peeled first?
ReplyDeleteThey soften up quite nicely. But some may wish to peel, but we do not. I figure the added fiber is part of our daily food needs...Thanks for the question, and stopping by, I appreciate it!
Delete