How to Make Easy Pan Roasted Tomatoes with Herbs

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Are your tomatoes plants groaning under the weight of a plentiful harvest? Make these easy and delicious pan roasted tomatoes with herbs.

This is the easiest recipe, it is not really even a recipe. It is simply what I love to do with my garden tomatoes or even tomatoes from the farmers market so that I can use them in some of my favorite recipes all winter long. These pan roasted tomatoes are the base of many recipes including pasta sauces, soups, rice dishes and more.

How to Make Pan Roasted Tomatoes

Wash and dry your tomatoes.
Take your tomatoes (cherry tomatoes leave whole, plum tomatoes cut in half and anything bigger quarter) and place them in a single layer on a sheet pan.
Drizzle with olive oil, then sprinkle with salt, pepper and red chili pepper flakes.
Next add a few or more cloves of garlic, you do not have to peel them because we will squeeze out the roasted garlic later.
Finally, add some herbs, basil, oregano, thyme or even rosemary.
Place the tray in the oven and roast at 400 until the tomatoes are soft or the cherry tomatoes start to pop.
Remove the pan from the oven and let cool. Once the garlic is cool enough to touch squeeze it out of the skins and throw away the skins. Remove the woody herbs like the thyme and rosemary and throw away.

How to Store Pan Roasted Tomatoes

After the tomatoes have cooled you can place it in your blender and puree it, then pour in a gallon bag or reusable container and freeze it.
Leave it as is and use it as the base of a pasta sauce or use it to braise chicken breasts or as the base of tomato soup or vegetable soup.

You can experiment any way that you want, add or subtract the garlic, don’t use any herbs, add more red pepper flakes, this is a great recipe to add your own touches and favorite ingredients.

Do you oven roast your tomatoes? Do you have a favorite recipes that you use the roasted tomatoes in, a meat, pasta or soup dish? If so, please share.