Roasting Tomatoes Today Can Save You Money Tomorrow

I love trying new recipes – and “just” as I was feeling down about the tomatoes coming to an end and the farmers markets that would eventually be gone as the crisp air moves in – I’ve found a new way to keep it going a little longer.

Save your money at the grocery store during the off-season by holding onto that fresh tomato taste right in your own home. I am definitely trying this. I have a few tomatoes, but not enough to make a big batch of salsa. And, with this process it won’t take a lot of your valuable fridge/freezer space.

Roasted Tomatoes

Marvelous things happen when tomatoes meet high heat and olive oil.

 Roasting concentrates tomatoes’ natural sugars and flavors and gives them a buttery rich texture. Toss in pasta, top pizza or bruschetta, or serve alongside chicken or beef.


12 Roma tomatoes or round red tomatoes
1 tablespoon olive oil
1/2 teaspoon salt
Coarse ground black pepper
3 cloves garlic, sliced

Prep Time – 15

Cook Time – 30


Preheat oven to 400F.

Slice and core tomatoes. Place on parchment-lined baking sheet. Drizzle with olive oil; sprinkle with coarse salt, pepper and sliced garlic. Bake 30 to 60 minutes, until juices have evaporated. Store in a plastic zip-top bag in refrigerator or freezer. You can also slow roast tomatoes in a 250F oven 3 to 4 hours.

Nutritional Info (per serving)

Calories 45
Fat 2.5g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1.5g
Cholesterol 0mg
Sodium 200mg
Potassium 300mg
Carbohydrates 5g
Fiber 2g
Sugars 3g
Protein 1g

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