Herb-Roasted Tomatoes   1 comment

Velda said she wanted me to get her a big lug. Two, actually.

So I got her 2 big lugs. Come to find out, that’s about 60 pounds of tomatoes. Who knew?

Here’s what she did with them.


8 cups of fresh, ripe beefsteak tomatoes

1 medium onion, diced

8 cloves of garlic, coarsely chopped.

1 cup of fresh basil, coarsely chopped

2 tsp, fresh rosemary leaves, chopped

2 tsp salt

1 tsp, freshly ground black pepper

1/4 cup extra virgin olive oil


Pre-heat oven to 375*.

Spray jelly roll pan with non-stick spray.

Coarsely chop tomatoes. Combine with other ingredients, toss to combine.

Pour into prepared pan. Spread mixture to single layer. Bake for approximately for 90 minutes, stirring half way. Bake until there is carmelization on the tomatoes and most of the liquids are absorbed. Tomatoes will turn a deep red color.

Transfer to a clean glass bowl and let sit at room temperature until cool. Cover and refrigerate for up to 4 days or freeze for up to 6 months.

Serving Suggestions

Toss with pasta. Grate parmesan cheese over top for a vegetarian entree.


Brown 2 pounds of lean ground beef. Add 1-1/2 to 2 cups of fresh sliced mushrooms. Add 1 large can (16 oz) of tomato sauce. Add approximately 3 cups of the Herb-Roasted Tomatoes. Simmer for about 1 hour until sauce thickens. Add salt and pepper to taste. Serve over pasta with freshly grated parmesan.

Posted October 8, 2013 by henrymowry in Recipes

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One response to “Herb-Roasted Tomatoes

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  1. I’m ready for a taste!

    Letha Marie Mowry

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