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Roasting Fresh Tomatoes

Roasting Fresh tomatoes gives a great taste to any marinara sauce recipe.

This is the time of the year when tomatoes are in abundance if you have a garden or visit your local farmer’s market.  Don’t waste the left over tomatoes from your garden. 

I love sweet tomatoes straight off the vine in salads and just sliced for a luncheon plate or a sandwich.  But what to do with the excess?

You can freeze and can them, but my favorite way to use them when I have extras is to roast them and then use them for sauces.

Roasting fresh tomatoes brings out their natural sweetness

Roasting Fresh Tomatoes Make Sauces Taste so Much Better

If you have never done this before, you are in for a treat.  Roasting them is so easy.  Just follow these steps.  Preheat the oven to 450 degrees F.

Plump Roma Tomatoes

I started with plump Roma tomatoes this time. They are plentiful and not too watery to start with.Sliced tomatoes ready for roasting

Slice the tomatoes in half and lay them cut side down on a baking sheet sprayed with a little Pam cooking spray.  Remember to cut out the area where the tomato joined on the vine for easy skin removal later.Roasted tomatoes with the skins on

Roast the tomatoes for 15-20 minutes until the skins start to wrinkled.    Mine took about 20 minutes.Use tongs to peel the skins from roasted tomatoes

Use a pair of kitchen tongs to gently remove the skins from the tomato flesh.  If you slice the place where the tomato joined the vine before roasting, they will come right off with very little effortRoasted tomatoes with skins removed

These have all had the skins removed and only the tomato flesh remains. These may look just like whole canned tomatoes but you won’t believe the difference in taste.tomato skins

Discard the skins that you just peeled off. They make a nice addition to your compost pile!.Roasted tomatoes ready for a sauceRoasting fresh tomatoes is super easy to do. They are now ready to use in your favorite Italian recipes.

Here is a recipe for a wonderful roasted tomato marinara sauce.How to roast fresh tomatoes for sauces.

And a second one for a delicious home made roasted tomato mushroom marinara sauce.

Are you having trouble getting your tomatoes to ripen on the vine? Find out why this happens and what you can do to get tomatoes to turn red.

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Saturday 9th of September 2023

Can you freeze these .

Carol Speake

Saturday 9th of September 2023

The flavor is best if the tomatoes are used right away but they can be frozen.


Thursday 22nd of August 2019

can these just be canned right after they are done? would you put them in a blender or just leave whole?


Friday 23rd of August 2019

I have never tried canning so I am not sure how they would work for this procedure. I normally use them in recipes right after roasting.

Marion Buonagurio Miller

Friday 27th of May 2016

I was taught to make homemade sauce from my Italian grandmother Years ago . ( not telling how many years ) . You can make sauce from any tomato however the roma tomato or plum tomato is the best for sauce because they are meatier than slicing tomatoes . She would actually soak the tomatoes in hot water and the skin would come off . Roasting them sounds yummy though and I will try that . She also smashed them in a colander to remove the seeds that can make a bitter taste in the sauce . The sauce was put on the stove in a big pot and cooked all day long adding your favorite spices and meat . Sure makes sausage, meatballs , or steak pieces so tender . She would sometimes add a small can of tomato paste if using regular slicing tomatoes . Now available in the organic isles at the store also . Vegetarian sauce can be made with onions, mushrooms , and a few dice carrots . Carrots add a little sweetness if you don't want to add sugar as some people do.Basil is also sweet. Bon appetite ! Hope I helped a little .


Friday 27th of May 2016

It sounds like you learned from a master!


Monday 30th of June 2014

Hi Shanna. Not sure what to thicken it with. Mine did not produce the juice that yours and Laura's did.

The only thing I can think is when you actually make the sauce with them, to cook it longer with an open pan. This normally reduces a sauce well and should get rid of the watery texture. Carol


Monday 30th of June 2014

My problem is the same as Laura's. Could I use something to thicken it up, and if so, what would you suggest?

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