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Garden tomatoes in a baking dish ready for the oven.

Roasted Garden Tomatoes

Shannon Robison
Transform your garden-fresh tomatoes into a delicious, flavorful treat with this easy roasting recipe. Roasting brings out their natural sweetness, and you can freeze them for later use in soups, sauces, or even paired with goat cheese
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes

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.