Homemade Roasted Tomatoes

I recently found a great deal on organic tomatoes, which is actually rare at this time of the year. I went ahead and bought several pounds of them and after a few salads, some Bolognese sauce, pisto and just about every single tomato recipe I could handle in a week, I decided it was time to preserve them, so I made a large batch of homemade roasted tomatoes and froze it in small containers. I am sure this recipe can be canned as well, but I haven’t done much experimenting with that food preserving method yet.

Did you know that cooking tomatoes actually increases their disease fighting properties? Lycopene, an antioxidant found in tomatoes changes its structure when is heated making it easier for our bodies to absorb. Lycopene has been shown to have properties that may help prevent tumor growth, improve cardiovascular health, prevent macular degeneration and helps prevent oxidative damage by free radicals.

For this homemade roasted tomato recipe I used Roma tomatoes, fresh oregano and fresh thyme, but it can be made with any kind of tomatoes and different spices. This makes about a quart, so make a double or triple batch as desired

Ingredients:

4 lbs of very ripe tomatoes
3 sprigs of fresh oregano
2 sprigs of fresh thyme
3 sliced garlic cloves
2-3 tbsp of olive oil, coconut oil or avocado oil
Salt and pepper to taste

Preparation:

• Preheat oven to 400 degrees Fahrenheit.
• Cut the tomatoes in half and place in a large bowl.
• Remove the oregano and thyme leaves from the stem and add to the bowl along with the rest of the ingredients, and combine.
• Place the tomatoes face down on a baking dish or cookie tray.
• Bake tomatoes for about 30-40 minutes or until the skin on the tomatoes looks wrinkled.
• Pinch off the skin of the tomatoes (optional) and can or freeze for later use.

Homemade Roasted Tomatoes

Author: Edible Harmony

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 1 quart

Ingredients

• Ingredients:
• 4 lbs of very ripe tomatoes
• 3 sprigs of fresh oregano
• 2 sprigs of fresh thyme
• 3 sliced garlic cloves
• 2-3 tbsp of olive oil, coconut oil or avocado oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Cut the tomatoes in half and place in a large bowl.
3. Remove the oregano and thyme leaves from the stem and add to the bowl along with the rest of the ingredients, and combine.
4. Place the tomatoes face down on a baking dish or cookie tray.
5. Bake tomatoes for about 30-40 minutes or until the skin on the tomatoes looks wrinkled.
6. Pinch off the skin of the tomatoes (optional) and can or freeze for later use.

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