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Oven-Roasted Tomatoes

I love tomatoes, and these are healthy and versatile. You can use them in sandwiches or omelets, or to top broiled chicken. —Julie Gomez, Downey, California
  • Total Time
    Prep: 20 min. Bake: 3 hours + cooling
  • Makes
    16 servings (4 cups)


  • 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 15x10x1-in. baking pans. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until tomatoes start to turn dark brown around edges and are 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.
    Freeze option: Place in airtight freezer container; freeze for up to 3 months. Bring tomatoes to room temperature before using.
Nutrition Facts
1/4 cup: 45 calories, 4g fat (0 saturated fat), 0 cholesterol, 373mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.

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Average Rating:
  • Remenec
    Feb 12, 2021

    This recipe is very good and makes for an easy appetizer. Before adding the seasoning, I sprinkled shredded Italian cheese on top of the tomatoes.

  • Tom
    Mar 31, 2018

    These are the secret to old time spaghetti sauce, use 'em all the time!