Name: How to Make Oil Packed Roasted Tomatoes at Home
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: There are no exact ingredient measurements for this recipe. This recipe is incredibly simple it honestly shouldn't even be considered a recipe. It does not have to be exact just measure with your heart and enjoy!; Tomatoes; Olive oil; Salt; 1 tsp Basil per pint jar (- I like basil in my roasted tomatoes but you can use any herbs or spice.); ½ tsp Garlic per pint jar

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Learn how to use up excess tomatoes by making and using oil packed roasted tomatoes with our easy step by step recipe.

Roasted tomatoes are a versatile and flavorful addition to any dish, but when they’re packed in oil, their rich flavor is taken to a whole new level. This recipe for oil-packed roasted tomatoes is simple yet incredibly delicious, making it perfect for adding a burst of savory sweetness to salads, sandwiches, pasta dishes, and more. With just a few ingredients and minimal prep time required, you’ll be able to enjoy the intense flavor of these oil-packed roasted tomatoes in no time.

Roasted tomatoes in a mason jar with a butterknife in the jar.

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Equipment

Baking sheet
Butterknife
Knife
Mason jar and lid

Ingredients

There are no exact ingredient measurements for this recipe. This recipe is incredibly simple it honestly shouldn’t even be considered a recipe. It does not have to be exact just measure with your heart and enjoy!

Tomatoes – Meaty tomatoes work best since they contain less juice and seeds. Tomatoes like Roma, Santos, or even cherry tomatoes work best.
Olive oil
Salt
1 teaspoon Basil per pint jar – I like basil in my roasted tomatoes but you can use any herbs or spice.
1/2 teaspoon Garlic per pint jar

How to Make Oil Packed Roasted Tomatoes

1. Preheat oven to 400°F.

2. Wash the tomatoes. Remove any stems or bad spots. Cut them in half or quarters depending on the size of the tomatoes. You want them to be as similar in size as possible.

3. Place the cut tomatoes on a baking sheet and drizzle with olive oil and salt. Put in the oven and roast at 400°F for approximately 40 – 50 minutes. You can roast them longer if you want a deeper roasted flavor.

4. Allow to cool for 10 minutes. Put the roasted tomatoes into a mason jar leaving 1 inch headspace at the top to allow for enough oil. Once the tomatoes are packed into the jar add any spices you want. (Bay leaves and garlic are great options.) To my pint jar I added 1 teaspoon of basil and ½ a teaspoon of garlic.

Oil packed tomatoes in a jar with tomatoes around the jar.

5. Pour olive oil over the top of the tomatoes. Using a butterknife go around the outside of the jar to remove any air bubbles. Add more olive oil if needed. The tomatoes should be completely submerged in olive oil.

Roasted tomatoes in a jar with oil poured over top.

How to Store Oil Packed Roasted Tomatoes

The oil packed roasted tomatoes must be stored in the refrigerator, if not they will turn rancid. When you remove any of the tomatoes from the jar they have to be covered back over in olive oil. If you remove some of the tomatoes and the oil level drops below the tomatoes before placing them back in the refrigerator top the tomatoes with olive oil until they are completely submerged again.

How to Use Oil Packed Roasted Tomatoes

Roasted tomatoes are a delicious and versatile ingredient that can add depth and flavor to a wide variety of dishes. Here are some tips on how to use roasted tomatoes in your cooking:

1. Pasta sauce: Roasted tomatoes make a rich and flavorful base for pasta sauces. Simply puree the roasted tomatoes with some garlic, herbs, and olive oil for a delicious homemade tomato sauce.

2. Bruschetta: Slice some crusty bread, top it with chopped roasted tomatoes, fresh basil, and a drizzle of balsamic glaze for a tasty bruschetta appetizer.

3. Pizza topping: Spread roasted tomatoes over pizza dough as a flavorful alternative to traditional tomato sauce. Add your favorite toppings like cheese, veggies, and meats for a delicious homemade pizza.

4. Salad dressing: Blend roasted tomatoes with olive oil, vinegar, garlic, and herbs to create a tangy salad dressing that will elevate any salad.

5. Sandwich spread: Mash up roasted tomatoes with some avocado or mayo for a flavorful sandwich spread that will take your lunch to the next level.

6. Stuffed vegetables: Use roasted tomatoes as a filling for stuffed peppers or mushrooms for a hearty vegetarian meal.

7. Soup base: Add roasted tomatoes to soups and stews as a base for added depth of flavor. They pair well with ingredients like beans, pasta, and leafy greens.

8. Quiche filling: Mix chopped roasted tomatoes into quiche fillings along with cheese, eggs, and veggies for an easy breakfast or brunch dish.

Overall, the possibilities are endless when it comes to using roasted tomatoes in various recipes.

In conclusion, these oil packed roasted tomatoes are incredibly easy to make with your excess garden tomatoes. They are perfect to store in the fridge to have fresh roasted tomatoes for months to come. So if you need an easy delicious way to use up some tomatoes look no further than roasting them at home with this simple recipe.

If you try this recipe I would love for you to leave a star rating or a written recipe review below. I love hearing your feedback!

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How to Make Oil Packed Roasted Tomatoes at Home

Learn how to use up excess tomatoes by making and using oil-packed roasted tomatoes with our easy step by step recipe.

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Print Recipe

Prep Time: 10

Cook Time: 50

Total Time: 1

Calories: 125kcal

Equipment

Baking sheet
Butterknife
Knife
Mason jar and lid
Measuring spoons

Ingredients

There are no exact ingredient measurements for this recipe. This recipe is incredibly simple it honestly shouldn't even be considered a recipe. It does not have to be exact just measure with your heart and enjoy!
Tomatoes – Meaty tomatoes work best since they contain less juice and seeds. Tomatoes like Roma, Santos, or even cherry tomatoes work best.
Olive oil
Salt
1 tsp Basil per pint jar – I like basil in my roasted tomatoes but you can use any herbs or spice.
½ tsp Garlic per pint jar

Instructions

Preheat oven to 400°F.
Wash the tomatoes. Remove any stems or bad spots. Cut them in half or quarters depending on the size of the tomatoes. You want them to be as similar in size as possible.
Place the cut tomatoes on a baking sheet and drizzle with olive oil and salt. Put in the oven and roast at 400°F for approximately 40 – 50 minutes. You can roast them longer if you want a deeper roasted flavor.
Allow to cool for 10 minutes. Put the roasted tomatoes into a mason jar leaving 1 inch headspace at the top to allow for enough oil. Once the tomatoes are packed into the jar add any spices you want. (Bay leaves and garlic are great options.) To my pint jar I added 1 teaspoon of basil and ½ a teaspoon of garlic.
Pour olive oil over the top of the tomatoes. Using a butterknife go around the outside of the jar to remove any air bubbles. Add more olive oil if needed. The tomatoes should be completely submerged in olive oil.