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Roasted Tomatoes

This is our basic approach to oven roasted tomatoes


  • 20 units tomatoes, medium
  • 1 unit onion, large diced
  • 6 cloves garlic minced
  • 1 unit jalapeno pepper de-stemmed
  • 4 tbsp olive oil
  • 1 1/2 tsp salt
  • 2 tsp oregano fresh
  • 1 tsp tarragon fresh


  • Wash the tomatoes and remove the stem end.
  • Quarter the tomatoes and place them in a roasting pan. Do not overcrowd them!
  • Add the jalapeno, removing the seeds if you seek a more mild tomato product.
  • Add the onions, garlic, seasonings, salt and oil.
  • Toss the ingredients together in the pan. Spread them out.
  • Roast the tomatoes slowly at 275 degrees or a shorter roast at 375 degrees. (We prefer a slow roast.)
  • Stir the tomatoes every 20 minutes or so, checking for doneness. Fragrance will be your best indicator -- these things smell great as they are finishing up!
  • A slow roast may take 4 hours. A quick roast may only take 45 minutes.
Tried this recipe?Let us know how it was!