As the tomato growing season slows down, it’s time to start stocking for winter! Roasting and freezing tomatoes is the best way to keep your summer crop fresh enough to eat in November. In this helpful guide, let me show you How To Roast and Freeze Tomatoes.
For more cooking basics, learn How To Roast Garlic, make Homemade Croutons and How To Make Balsamic Reduction.
In This Post
Towards the end of every summer, I find myself with loads of tomatoes on my hands. If you’re also in this situation, this guide to roasting and freezing tomatoes is here to help! I already have several bags stacked in my freezer, and I’ll continue adding them to my stockpile for the next couple of weeks.
Why Roast And Freeze Tomatoes
- Reduce Food Waste: Freezing leftovers and produce is always my go-to when I’m not sure if we will use all of a recipe or ingredient. Plus, freezing keeps tomatoes tasting super fresh!
- Super Simple And Versatile: The thawed roasted tomatoes can be used to make marinara sauce, soups, sauces, chilis, and stews, just to name a few ideas.
- Heat = Natural Sweetness: Roasting the tomatoes brings out the natural sweetness of tomatoes, creating SO much flavor.
How To Roast And Freeze Tomatoes
Ingredients
- Grab fresh tomatoes that have been washed and quartered.
- To roast them, you’ll need olive oil, roughly chopped onion, garlic cloves, salt, and pepper.
Recipe Variations
This is a simple recipe, so go ahead and get creative with the spices or herbs. If I make different flavors, I freeze them separately and label them appropriately so I can pick my tomatoes based on the recipe I’m making.
- Italian seasonings like dried basil, oregano, and parsley (or just Italian seasoning)
- Go classic French with heartier fresh herbs like thyme and rosemary
- Mexican spices like cumin, cilantro, and cayenne pepper
- Cajun seasoning for use in gumbo or with sausage and potatoes
Instructions
- Begin by preheating the oven to 450 degrees. Line a large baking sheet with parchment paper and place quartered tomatoes onto it. Drizzle olive oil over the tomatoes, then sprinkle on salt and pepper, amount will depend on personal preference.
- Roast the tomatoes in the oven for approximately 20 minutes, or until they start to brown on top, keep an eye on them so they don’t burn. Remove tomatoes from oven and let cool.
- Once the tomatoes are fully cooled, transfer them to a Ziploc freezer bag. Label and date the freezer bag and store for up to 6 months.
Donya’s Tips Freezing Tomatoes
- Always label your freezer bags with the name, any spices, and the date. This helps you quickly identify what to use.
- Freeze the bags on a baking tray first so they lay flat, then you can stack the frozen bags in the freezer.
Frequently Asked Questions
After you’ve roasted your tomatoes, you can place them in an airtight freezer bag, and they will keep for up to six months! Make sure that you date the bag. I like to write the date I froze the tomatoes as well as the date they’ll expire six months later.
The best part of roasting and freezing tomatoes is that they reduce food waste. If you see that your tomatoes are about to go bad, this is the best thing you can do with them. Any tomatoes you have are good for roasting, but these are a couple of my favorite types of tomatoes.
– Roma Tomatoes
– San Marzano Tomatoes
– Campari Tomatoes
– Plum Tomatoes
Ways To Use Roasted Tomatoes
There are so many wonderful recipes you can make with roasted tomatoes! Whether you’re adding roasted tomatoes to this Award-Winning Southern Soul Chili or Easy Homemade Spaghetti Sauce
The ingredients in this recipe are very simple and, therefore, super versatile; you can add these tomatoes to various dishes with various flavors. You can use these roasted tomatoes as a substitute for crushed tomatoes in so many recipes like my Easy Baked Spaghetti, Bloody Mary Chili Recipe, and Easy Taco Spaghetti Casserole.
More Tomato Recipes You’ll Love
If you found this guide to Roasting and Freezing Tomatoes or any other recipes helpful, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 6 – 7 medium tomatoes – washed and quartered
- olive oil
- salt and pepper
- 1 medium onion roughly chopped
- 4-5 garlic cloves
Instructions
- Preheat oven to 450 degrees
- Place tomatoes, onions and garlic on large baking sheet lined with parchment paper
- Drizzle with olive oil and sprinkle with salt and pepper
- Roast in oven for approximately 20 minutes or until tomatoes start to brown on top – being careful not to burn.
- Remove tomatoes from oven and let cool
- Place tomatoes in a freezer zip lock bag. Label and store in freezer for up to 6 months.
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Gloria
Great simple recipe! My favorite for prepping home grown tomatoes.
Thank you!
~Donya
Sylvia Harris
Do you need to peel the tomatoes before you roast them?
Donya
Hey there Sylvia!
Thank you so much for your interest in this recipe, I think you’re really going to enjoy it, this is the best way to save your beautiful summer tomatoes! Personally, I don’t peel the tomatoes before roasting them, I don’t mind tomato skins. That being said, this recipe is all about personal preference, if you want your tomatoes peeled then you can totally peel them. I hope this is helpful, let me know how everything turns out!
~Donya
Steve Hancock
What are the onion and garlic used for? Don’t see them used in recipe.
Donya
Hey there Steve!
Thank you so much for pointing that out, I have edited the recipe to include the garlic and onions. The garlic and onions are placed on the sheet pan with the tomatoes, drizzled with olive oil and then roasted to give the tomatoes a deeper flavor. I hope this helps, let me know how everything turns out if you give it a try, I’d love to hear what you think!
~Donya
Kristi
I will miss the tomatos…my first year of growing so many and different varieties. Tomatoes everywhere and sharing to the ones that love them as well. Thank you for the tips. I am a rookie when it comes to canning and freezing for the winter. 👍