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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 28.9
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.4 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.4 g

View full nutritional breakdown of Oven-Roasted Tomatoes calories by ingredient
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Oven-Roasted Tomatoes

Submitted by: CHEF_MEG
Oven-Roasted Tomatoes

Introduction

Load up on Roma tomatoes when they're in season, then dry them in the oven to intensify their flavor and savor them all year round. Load up on Roma tomatoes when they're in season, then dry them in the oven to intensify their flavor and savor them all year round.
Number of Servings: 12

Ingredients

    3 pounds plum (Roma) tomatoes
    2 tablespoons extra virgin olive oil
    3 cloves garlic, minced
    1 t basil, dried
    2 t Chef Meg's Italian Seasoning
    1/2 t black pepper, cracked

Tips

Make large batches when tomatoes are in season, then freeze them for use during winter. Serve them in a sauce over whole wheat pasta, on a sandwich or in a green salad.

They're quite versatile and affordable.
The entire recipe costs about $4, which means each serving is about 32 cents. If you use tomatoes from your own garden, this recipe is even cheaper.


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Directions

Preheat oven to 275 degrees. Remove the top and bottom of the tomatoes. Slice to remove the seed area. Discard the inner flesh and seeds. Cut the slices into 2 inch strips. Combine all remaining ingredients and toss with the tomatoes. Roast for 2 hours on a roasting rack. Remove from oven and allow to cool.
1/4 cup per serving.





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Member Ratings For This Recipe



  • 52 of 52 people found this review helpful
    Fay, I found Chef Megs Italian seasoning: 1 tablespoon each: oregano, basil, sage, rosemary, and roasted red pepper flakes. Happy cooking! Julianne - 2/14/10

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  • 16 of 16 people found this review helpful
    Delicious & addictive. There's no need to remove the seeds, though. - 8/23/11

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  • Very Good
    16 of 17 people found this review helpful
    These tomatoes are delicious. I have made them two different ways--roasting them in the oven (per original recipe) and dehydrating them. Had great results with both methods. Dried tomatoes are a tasty addition to my salads and sandwiches. - 8/30/10

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  • Incredible!
    15 of 15 people found this review helpful
    I could not believe how delicious these were! I couldn't understand the part about cutting them into strips, so i just cut off the tops, sliced in half lengthwise, then in quarters lengthwise and scooped out the seeds from the quarters. - 9/9/10

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  • Very Good
    13 of 15 people found this review helpful
    I looked it up and only 135 degrees Celsius are needed. For all those with an electrical stove my tip: dry the tomatoes right after baking or roasting something else, this way the supperplus heat from the baking will be used to dry the tomatoes and you spend less energy, less money, less enviroment! - 9/7/11

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  • 12 of 12 people found this review helpful
    These were wonderful and so healthy. Tomatoes are one of the highest anti-oxidant foods around especially when they're heated. - 1/18/10

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  • 9 of 9 people found this review helpful
    These are absolutely delish! I took it up a notch and sprinkled just a little parmesan cheese on top as soon as they came out of the oven. Added a few calories but not many and so worth it, yummy! - 6/6/10

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  • Incredible!
    8 of 9 people found this review helpful
    I roast my own all the time. It turns ordinary winter tomatoes into OMG kind of good. My recipe is a little less work, but longer cooking time. Regular Tomatoes cut in half. Brushed with EVOO. Sprinkle with sea salt. Bake 275F for 5 hours. Heavenly. - 6/4/12

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  • Incredible!
    5 of 5 people found this review helpful
    I usually use grape or cherry tomatoes, halved. Add a little more garlic and red pepper flakes for the most awesome pasta topping ever!! - 8/31/10

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  • 4 of 4 people found this review helpful
    I don't season then so that they can be dropped into soups that may not need that Italian taste. I also make a LOT of them and freeze them after drying - then they last all winter. Otherwise, they seem to spoil after a while. - 8/30/12

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  • 4 of 8 people found this review helpful
    Why does she throw away half the tomato? If you use romas, they are not juicy and dry quickly. Traditional sun-dried tomatoes are made with Principe bourghese variety of tomatoes, a small plum tomato, an Italian heirloom variety. Find them in seed catalogs. They're sweeter and dry better than romas. - 8/30/12

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  • 4 of 4 people found this review helpful
    I've made a very similar recipe before. I used it to make homemade tomato soup, and spaghetti sauce.

    It made some simple dishes pretty extraordinary. - 8/31/10

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  • Incredible!
    4 of 5 people found this review helpful
    Awesome! Tasted Wonderful! - 2/4/10

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  • 3 of 3 people found this review helpful
    Am I reading the recipe wrong? "discard the inner flesh and seeds". So we are to cut what's left into 2 inch strips. My understanding is: all that's left is the outer skin - so do I cut that into 2 inch strips?
    No! I am sure that this is not what the recipe means - but I still don't know what doin - 8/30/12

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  • Incredible!
    3 of 3 people found this review helpful
    Made it and plan on making it again! Looking forward to stocking up and freezing come summer. - 2/28/12

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  • 3 of 13 people found this review helpful
    Can't wait to try this this summer when our tomatoes are ripe! - 1/20/10

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  • 2 of 5 people found this review helpful
    How do you store them? - 8/29/12

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  • 2 of 5 people found this review helpful
    don't the tomatoes fall thru the slots on the roasting rack? - 8/31/10

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  • 2 of 6 people found this review helpful
    Going to try this summer I always have too many tomatoes, and I have a dehydrator to dry them in. - 2/28/10

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  • 1 of 3 people found this review helpful
    Can they be stored in oil like the ones you buy in store? If so, how? And, how long will they last, do you refrigerate after opening, do you have to process them in a water bath, etc., etc.? If I prepare lots of them, I don't want to have to use them all at once, & doing small batch is inconvenient. - 8/31/12

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  • 1 of 3 people found this review helpful
    This is a great idea and a real easy recipe! How do you store them after there prepared? - 8/30/12

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  • Very Good
    1 of 6 people found this review helpful
    I have a bumper crop of tomatoes , plus lots of fresh basil, so I will roasting some. I usually buy them dried and dehydrate in oil or water. I have lots of oregano. thyme, sage and rosemary, so will use that. Now how about all the jalapeno peppers I have, any ideas??? - 8/29/12

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  • Incredible!
    1 of 2 people found this review helpful
    Five thumbs up! Thanks! - 2/13/10

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  • I am enjoying these tomatoes, adding them to salads and eating as snacks. They didn't get as dry as I expected though but still taste great. I grated some garlic on a micro-plane and added it to the mix. - 1/10/14

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  • Very Good
    0 of 1 people found this review helpful
    Yummy. - 11/1/13

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