Oven roasted tomatoes slowly condense your homegrown tomatoes into a delicious and chewy snack. The aroma while roasting will have your mouth watering for these tasty treats. It takes about three hours to roast tomatoes. Use your oven roasted tomatoes in salads, casseroles or sandwiches. They are a perfect addition to toasted bread or pizza. Roma type or large tomatoes work best, reserve your cherry tomatoes for another use.
Wash the tomatoes and pat dry with a paper towel.
Preheat your oven to 300 degrees F. Oven temps vary - 250 or 275 can work too but will take an extra hour or so.
Cut Roma tomatoes into quarters and large tomatoes to similar size. Scrape out seeds and cut out the core.\
Mix 2 tablespoons olive oil, 1 tablespoon minced garlic and 1 tablespoon Italian seasoning in a bowl. Add the tomatoes and stir until completely blended.
Cover a baking sheet with foil. Arrange the tomatoes skin side down on the baking sheet.
Place in the oven and roast until the tomatoes are shriveled and slightly browned on the edges but still moist inside. This takes approximately three hours. Check frequently to prevent burning.
Allow the roasted tomatoes to cool. Store in the refrigerator or freezer.
Freeze your roasted tomatoes by arranging them on a plate or cookie sheet and freezing for a couple of hours. Once they are frozen transfer into a zipper freezer bag or container for easy portion thawing.
Store in the refrigerator drenched in olive oil for up to three weeks.
Bake potatoes at the same time by turning the oven up to 325. The potatoes take around two hours. Check the tomatoes frequently. Remove the tomatoes and set aside if you need to increase the temperature to hasten extra large potatoes, then reduce the heat and continue on with the tomatoes.