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Oven-Roasted Tomatoes

 Oven-Roasted Tomatoes
I love tomatoes, and these are healthy and versatile. You can use them in sandwiches, omelets and to top broiled chicken. —Julie Tilney, Downey, California
16 ServingsPrep: 20 min. Bake: 3 hours + cooling


  • 20 plum tomatoes (about 5 pounds)
  • 1/4 cup olive oil
  • 5 teaspoons Italian seasoning
  • 2-1/2 teaspoons salt


  • Cut tomatoes into 1/2-in. slices. Brush with oil; sprinkle with
  • Italian seasoning and salt.
  • Place on racks coated with cooking spray in foil-lined 15-in. x
  • 10-in. x 1-in. baking pans. Bake, uncovered, at 325° for 3 to
  • 3-1/2 hours or until tomatoes are deep brown around the edges and
  • shriveled. Cool for 10-15 minutes. Serve warm or at room
  • temperature.
  • Store in an airtight container in the refrigerator for up to 1 week
  • or freeze for up to 3 months. Bring tomatoes to room temperature
  • before using. Yield: 4 cups.
Nutritional Facts: 1/4 cup equals 45 calories, 4 g fat (trace saturated fat), 0 cholesterol, 373 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.