Roasted Tomatoes

Tomato sales are my favorite! Whenever I see them I load up on as many tomatoes as I can carry. Fresh, ripe tomatoes are great for salads, sandwiches, and overall snacking. Too ripe tomatoes are great for roasting and using immediately or freezing ahead for uses in sauces, soups, and much more! Either way you win so you can never have too many tomatoes!


Ingredients:--Makes about 10 servings

  • 3 lbs tomatoes (I make this recipe with all types of tomatoes)

  • ¼ c extra virgin olive oil

  • 1 Tb chopped fresh thyme (or basil, rosemary, etc)

  • 1 cup toasted slivered almonds

  • 3 Garlic cloves (finely chopped)



  1. Preheat oven to 375 degrees and place rack in the center of the oven.

  2. Slice the tomatoes in half, remove stems and if you prefer, scoop out the seeds (I skip this step sometimes)

  3. Lay tomatoes cut side up in a baking dish (some juices will be released so make sure it’s deep enough to hold the liquid) and drizzle with olive oil, then sprinkle with garlic and thyme.

  4. Roast for 40 minutes then increase the oven temperature to 400 degrees and roast for 20 more minutes or until tomatoes are caramelized.

  5. Turn the oven off and allow tomatoes to sit in the oven for about 10-20 minutes then remove and allow to cool.

  6. Use them whole for sandwiches, tossed into pasta, omelettes or salads. Or puree them and turn them into tomato sauce. Or freeze them whole and figure out what to do with them later. If frozen properly they should hold for about 6 months.