Roasted Roma Tomatoes

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Many thanks to Davison Orchards for allowing us to use their photo, recipe and instructions for these gloriously delicious Roasted Roma Tomatoes!  These will be the best thing you ever put in your freezer!

This recipe freezes like a dream. Truly, there is no compromise in the taste or texture after spending months in the freezer. For that reason, we make batches and batches (yes, my house smells like garlic all summer) and stack them up in the freezer.

I will start by sharing the original recipe, but will also give some of the ways we use the finished product to make other meals.

One key is to start with really ripe tomatoes. You can either pick your own from our fields or buy them right from the our market – but either way it is ideal to do this a few days before so that the tomatoes are very ripe when you are ready to use them. They will be a consistent deep red colour when they are ready to use.

Prepping them to roast is quiet easy. Basically you just cut them in quarters and throw them in a glass baking dish. We find that glass baking dish work considerably better than metal tins for this recipe.

Add the chopped onions, minced garlic, basil, S&P, and oil and toss together. My mom always uses olive oil, but I tend to stick to Canola oil and find that it works great. The key thing is to not be cheap with how much oil you use. You need enough to coat the tomatoes and the dish so that everything doesn’t just burn instead of roast.
Keep in mind there is room for adjustments; feel free to add more basil or less onion. You can also use traditional tomatoes instead of romas, but they have a higher water content and will take longer to roast than romas.
Pop the pans into a 350 oven and make a pot of coffee. The roasting takes awhile. In fact, it generally takes somewhere between 2 and 3 hours – especially if you have filled your oven and are making 3 or 4 trays at a time. Take them out and give them a stir every 30 minutes or so – this speeds up the evaporation process and helps them roast evenly. They are done when the majority of the liquid is evaporated and the tomatoes are browning slightly. That’s the look you are going for. They don’t look as good as they taste, at least not yet. When you toss them with some pasta and add some protein (we like BBQ chicken or chickpeas) and add some feta on top, they end up looking pretty gourmet after all. And just wait until you taste them!

If you feel like sharing and you end up serving these to guests they will be marveling at your cooking skills. Even though, other than patience in the cooking process – they are not hard to make at all. They are fantastic tossed with pasta like this, but their true glory is in their versatility. Some other ways we use roasted romas:

  • As a base for soup
  • As a bruschetta on French bread
  • As a side just as they are
  • Blended as the ultimate pizza sauce.

There you have it. No you know the Davison girls absolute favourite way to enjoy tomatoes all summer, fall and winter long.

So worth smelling like garlic for.

Happy Cooking!



15-20 Roma tomatoes
2 tbsp olive oil
3 tbsp chopped fresh basil or oregano
(less if using dried herbs)

2 cloves minced garlic
2 medium onions – chopped
Salt and pepper to taste


Prep Time: 15 mins
Cook Time: 2-2½ hours
Servings: serves 10 as a side


  1. Wash and quarter tomatoes. Toss with remaining ingredients.
  2. Transfer to a greased shallow baking dish and bake at 350° for 2 – 2½ hours (line baking dish with parchment paper for an easy clean-up).
  3. Stir occasionally. Most of the liquid should be evaporated.
  4. Use immediately or freeze in ziploc bags or containers.