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

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.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Calories: 125kcal

Equipment

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.

Notes

Storage

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.

Nutrition

Calories: 125kcal