Your Summer Harvest in a Simple Dish
Hello, friends! Cheers to roasted garden tomatoes and the very first post here at The Recipe Necessity! 🌱 If you’ve ever been overwhelmed by a bounty of ripe, garden-fresh tomatoes, this recipe is about to become your secret weapon. In just a few simple steps, you’ll transform those juicy, sun-kissed tomatoes into a flavorful treat that’s perfect for now—and for stocking your freezer for later. Trust me, your future self will thank you!
Why Roasting Garden Tomatoes is the Best Way to Preserve Your Harvest
We all know the feeling: your garden is bursting with tomatoes, and no matter how many salads or sandwiches you make, they keep coming. But don’t worry! This roasted garden tomato recipe is your easy solution for preserving the season’s bounty. Roasting intensifies the natural sweetness of the tomatoes, and the best part? You can freeze them for future use—no complicated canning required!
Want to learn more about canning and preserving? Check out America's Test Kitchen Foolproof Preserving & Canning.
Whether you’re growing your own or picking them up at a local farmers' market, ripe, juicy tomatoes are the stars of summer. The size doesn’t matter—whether you’ve got small cherry tomatoes or large beefsteaks, this recipe works perfectly for all varieties. Just pick the ripest ones and you’re ready to go!
Ingredients for Garden Roasted Tomatoes
- extra virgin olive oil
- head(s) of garlic
- whole tomatoes (sizes can vary)
- basil
- salt
- pepper
Pro Tips for the Perfect Roasted Garden Tomatoes
Here are some tips I’ve picked up along the way:
- Core the large tomatoes: For the larger tomatoes, use a paring knife to core them, but leave the small ones whole—they don’t need coring.
- Stuff the cored tomatoes with fresh basil leaves: This adds a delicious burst of flavor in every bite.
- Generously drizzle with olive oil: Don’t skimp here—good quality extra virgin olive oil helps the tomatoes roast beautifully. Drizzle it in the baking dish first, then on top of the tomatoes.
Final Thoughts: Give It a Try!
Roasting garden tomatoes is one of the simplest, most rewarding ways to make the most of your tomato harvest. It’s easy, delicious, and a perfect way to preserve those summer flavors for the months ahead. Check out my roasted vegetables recipe too! Whether you’re new to cooking or a seasoned pro, this recipe will become a go-to in your kitchen. And trust me, you’ll be so glad you made extra to freeze!
Now it’s your turn! How do you like to use garden tomatoes? Have you tried roasting them yet? I’d love to hear your thoughts or see your roasted tomato creations! Drop a comment below, or tag us on social media with your kitchen victories. Let's keep the conversation going—and keep cooking up simple, delicious meals together!
Happy cooking, friends! 🌿
FAQ
This is a base for a variety of recipes to make in the future. Simple is best. When it's time to make add specific herbs to make it exactly what you want it to be.
Use Roasted Garden Tomatoes in soup, sauces, and of course my Baked Goat Cheese a la Toscana!
Roasted Garden Tomatoes
Equipment
- 3 quart baking dish
- paring knife
Ingredients
- ¼ cup extra virgin olive oil
- 1 head garlic
- 3-5 pounds whole tomatoes
- 1 cup fresh basil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Instructions
- Pre-heat oven to 425 degrees.
- Wash and core tomatoes.
- Cut off ¼ of the top of garlic head
- Stuff the cored tomatoes with basil leaves
- Drizzle olive oil in the bottom of baking dish
- Nestle the tomatoes and garlic in the baking dish.
- Add the rest of the basil.
- Sprinkle with salt and pepper
- Roast tomatoes for 45 minutes. Let cool.
- Remove skins from tomatoes and basil and set aside.
- Remove garlic head, squeeze desired amount into the roasted tomatoes. Squeeze out the remaining roasted garlic into an airtight container and store in the refrigerator for another use.
- Let cool completely. Crush the tomatoes and store in airtight container or freezer bag for up to 6 months.
Shannon Robison says
These roasted garden tomatoes are packed with flavor, and they’re the perfect way to use up those ripe summer tomatoes. So simple, yet so delicious. I think you’re going to love how they taste!