Roasted Winter Tomatoes Recipe (2024)

I'd suggest you all try the Marcella Hazan recipe from "The Classic Italian Cook Book." She uses: tomatoes, parsley, garlic, salt, pepper, 6 tablespoons olive oil. She starts them on the stove and bakes at 325 for an hour. Less time, less oil.

I make these every summer utilizing the abundance of cherry tomatoes I always have. I slice them in half because they are easier to use on pizza. I drizzle them with EVOO, sprinkle a little salt and sugar on them then roast at 300 degrees for an hour or so then turn the oven off and let them sit in the oven for an hour, or until I remember that they're in there. I freeze them on a cookie sheet to make them easier to work with them pop 'em into jars. Wonderful to have year round!

A quicker variation of this recipe can be done right on the roasting pan. Drizzle olive oil over tomatoes, cover with salt and pepper and roast for about half an hour at 400 degrees. I also flip mine half way through -- they get golden and the edges sometimes cripsy. While Amanda's makes that delicious tomato-infused olive oil, the quick roast can be used in a pinch.

Heidi Swanson has a great version of this in her book, Super Natural Every Day, with a tempered amount of oil that still comes out sumptuous. This week I was inspired to mix those roasted supermarket cherry tomatoes in with some canned tuna, mayo, lemon juice & zest and salt and pepper. This turned into the ultimate tuna melt.

The intent of the recipe seems to be making a confit of the tomatoes, hence the need for a lot of olive oil. If the oil were to be pitched, it would indeed be a waste. But since it is made clear that the oil should be saved for later use, it makes sense. As for Ellen's concern about the tomato water, that will all be gone by the time you finish roasting these for a couple of hours. If there is any water left, it'll separate and can be discarded.

The intention is to end up with tomato oil to use in other recipes.

Great recipe! I have done something similar with winter plum tomatoes, which I cut in half, drizzle with olive oil, sprinkle with toasted pine seeds and pepper and then roast. I make a pasta with the finished tomatoes, as well as a dynamite tomato soup. But this recipe is more basic and I can think of an easy dozen dishes that I could enhance with these tomatoes.

I think you're missing out. That tomato-infused oil is delicious.

We do this with cherry tomatoes, halved, and mixed with oil, balsamic vinegar and minced garlic - roast in a low oven until soft. It's great on bread and freezes well. We've also made roasted tomatoes like those above, covered with oil - you won't get all 5 or 6 cups back; I'd say we got about half of the oil back. Lastly, re frozen tomatoes, I just let them thaw right in the food mill placed over the sauce pan.

"Cover in olive oil" -- taken literally, that is a grotesque amount of olive oil. And since the recipe says to reserve the drained olive oil afterwards, I think it's meant to be taken literally.

The recipe I just used calls for a cup of oil drizzled over the tomatoes when they are in the pan. The recipe above is braising the tomatoes in the oil, which will infuse the oil with the tomato, ginger, garlic, and basil flavors.

Please be aware of the danger of botulism in oil-packed vegetables.

Yes. That much oil. When you are finished, you will have the most delicious olive oil you have ever tasted.

Every thing in this recipe, seemed to much, for me, a single man cooking for himself.
I used the ingredients list, as a guide.
I then crammed, as many halved roma tomatoes, into an 8" X 6" pyrex, that would fit, comfortably. Adjusted the herbs, and filled half way with oil. Then followed the cooking instructions.
Next batch will be larger for these delicious tomatoes.
There are billions of ways to use them.

I don't know how much olive oil costs in the States but the cheapest decent liter here in Paris costs about $12 here, so 1 1/2 cups would come to $18. That seems like a helluva lot of money just to improve a kilo of tomatoes. Maybe using a can of good tomatoes would be wiser for winter sauces.

I had some heirloom stripey Roma tomatoes that I didn’t want to go bad so I cut them in half and placed them in the pan cut side up. After about 2 1/2 hours I removed them, chopped them, and put them in a sauté pan with some salt and pepper, and crushed red pepper. I cooked some spaghetti al dente and finished cooking it in the tomatoes. BEST pasta I’ve ever made!

Cooked this about an hour longer. Used about ⅔ of the oil called for. I think easily could have used less oil. Good and make a nice side or condiment with many meals.

I've done a similar recipe using half the oil, no ginger, and they came out great. Slow roasting rather than fast seems to bring out a richer flavor. From a neighbor way back when, only add about 1/2" oil. I just made some this morning, and the resulting liquid filled the pan further. Once cooled, I put one or two into freezer bags with some of the oil. When needed, I'll bring a bag out for a quick pasta sauce. Yum!

1134 gr. = 2.5 lbs

Roasted cherry tomatoes with parsley, garlic crushed, salt, pepper, olive oil & splash of balsamic vinegar.

The olive oil is the true recipe here. It is amazing to dip crusty bread into or use to make pasta

Love this recipe! Made no changes and used the oil and roasted tomato’s in the shrimp sheet pan recipe. I may try the recommendations in the future to save time, but I’m very satisfied with this as is.

I roasted my tomatoes double time. I full 4 hours, before they were as soft as I wanted them. I could have roasted them longer. I used them in BLT’s and it was delicious.

I made this as suggested but cut it into a third of the recipe because that's all I needed. Recipe turned out nicely. I salted the toms when I used them. I refrigerated the olive oil and put the tomatoes on crostini with whipped feta etc. See that recipe on NYTime recipes as well.

Just made these tomatoes and some fresh walnut pesto. Spread some pesto on small toasted baguette slices, a smidge of the tomatoes and top with sliced avocado. Delish!

Pretty bland, didn’t find very exciting as pasta sauce. Would embellish next time.

I prefer this with cilantro...especially if using it in the roasted tomato coconut sauce. It just seems to go better with coconut and ginger. Or use thai basil.

P.S. Needs salt!

Not sure whether you mean by "cover" to submerge the tomatoes in olive oil or just make sure that every tomato is all oiled up.
I chose not to add the ginger, and think it might be best as an optional ingredient, for purist tomato lovers like moi.