Oven Roasted Tomatoes Vacuum Sealed

With an abundance of tomatoes in the garden, we finally found a way to enjoy them throughout the Winter.  Roasted tomatoes, vacuum sealed, then stored in the freezer is the perfect solution!

Whether you grow them or purchase bulk from the farmer’s market, you will love these roasted tomatoes.

 

We decided to try this recipe with yellow pear tomatoes.  They’re small and not a good source for canning.

Any tomato will be perfect for this recipe.

This post does contain affiliate links, which means I make a small commission at no extra cost to you. 

Tools you may need:

• cutting board
• knife
• pyrex baking dish
• vacuum sealer
• vacuum sealer bags

Tips for Making Roasted Tomatoes:

• Removing seeds is optional.  We left them in the yellow pears because the tomato is so small.
• Add Italian seasoning and sea salt for an extra boost of flavor.
• Recommended roasting time is 2-3 hours.  The longer roasted, the more chewy.  Adjust your time by how you prefer your roasted tomatoes.
• Do the cutting and roasting one day and the vacuum sealing the next day. We were crunched for time and vacuum sealed the following day.

Check out this recipe in action on our latest video here!

How to Make Oven Roasted Tomatoes:

Step 1:  Wash and Dry Tomatoes

Wash tomatoes in your favorite vegetable wash.  I used white vinegar and water.  Once washed, lay them on a towel and pat dry.

Step 2:  Slice Tomatoes

 

Using a very sharp knife, slice tomatoes into quarters.

Step 3:  Place Tomatoes onto Baking Dish

 

 

Place sliced tomatoes onto a large baking dish in a single layer.  I used this 8 X 13 glass Pyrex.

Step 4:  Add Olive Oil (and seasonings if you like)

Add one tablespoon of olive oil for 2 pounds of tomatoes.  Next, add salt and Italian seasonings if you want.  We decided to keep ours plain.  Flavor up your favorite dishes!  Add them to soups, stews, and stirfrys.  I hear from my Father-in-law that roasted tomatoes are especially good on biscuits.

Step 5:  Roast in the Oven

Roast tomatoes in a 200 degree preheated oven for 2-3 hours.  The edges will begin to curl up.  The longer you roast them the more chewy they’ll get.

Step 6:  Vacuum Seal

 

Once cooled, place tomatoes in vacuum seal bags.  We chose to seal small portions, about a half of a cup per bag.  Choose the moist setting on the vacuum sealer and seal the bags.

Step 7:  Label and Freeze

Label your bags with the name and some include the date.  Then store in the freezer and enjoy throughout the Winter months.

I hope you enjoy this recipe!  Let me know in the comments when you try it.

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