I had many green tomatoes still when it was time to pull up the tomatoes plants for the season. Just like last year, I saved all the green tomatoes and wrapped them in newspaper for ripening. You can read about those tips here. This idea works well and given a little time, the green tomatoes turn red while stored in a bag.

But on with this post and how I roasted some tomatoes that were ripe and needing processed. I have frozen tomatoes, made salsa and tomato sauce and used many of my tomatoes already this year. But I hadn’t tried roasting in the oven yet.

First I washed and cut up the tomatoes in about quarters. I placed them on a baking sheet that had just a bit of olive oil spread over it. I sprinkled the tomatoes with a dash of garlic, salt, pepper, and oregano. You can use any spices that you like to season your roasted tomatoes. I dribble a little more olive oil over the tomatoes and tossed them a bit to cover them with all the seasoning and oil.

Here is my pan ready for the oven.

Bake at 400 F degrees for about 30-40 minutes. Just check them at 30 to make sure them aren’t burning or overdone. I think mine took Continue Reading →