Quick-and-Easy Oven-Roasted Tomatoes in Olive Oil

Use tomatoes from your summer garden or store-bought tomatoes any time of year to make this version of sun-dried tomatoes. It’ll keep in the fridge for weeks and can be used as a topping for most anything you’ve got cooking.

Photo by: Clara MacLellan

Clara MacLellan

Once you make this simple tomato compote, you’ll want to keep a jar in your refrigerator at all times. Use it on bruschetta, top fish or chicken, add to an omelet, jazz up a plain pizza, sprinkle on a baked potato or rice — we could go on, but you get the idea.

Photo by: Clara MacLellan

Clara MacLellan

What You'll Need:

  • tomatoes
  • olive oil
  • herbs (we used basil and oregano)
  • parchment paper
  • cookie sheet or jelly roll pan
  • salt and pepper
  • garlic
  • glass jars with lids
  • optional: lemon juice or balsamic vinegar

Photo by: Clara MacLellan

Clara MacLellan

Cut tomatoes, and place in a mixing bowl.

Photo by: Clara MacLellan

Clara MacLellan

Mix in chopped garlic and herbs. We used fresh basil and oregano.

Photo by: Clara MacLellan

Clara MacLellan

Coat the tomatoes with olive oil, sprinkle with salt and pepper and then mix. Top it with a splash of lemon juice or a drizzle of balsamic vinegar if desired. Lay a piece of parchment paper on a cookie sheet and spread out the tomatoes it.

Photo by: Clara MacLellan

Clara MacLellan

Bake at 250 degrees F for 1 to 1-1/2 hours depending on how crispy you want the tomatoes.

Photo by: Clara MacLellan

Clara MacLellan

Let the tomatoes cool completely. Fill glass jars with tomatoes about three-fourths full.

Photo by: Clara MacLellan

Clara MacLellan

Add enough olive oil to cover the tomatoes.

Photo by: Clara MacLellan

Clara MacLellan

Seal the jars tightly, and attach a label if you're going to gift them.

Photo by: Clara MacLellan

Clara MacLellan

The tomatoes will keep in the fridge for a few weeks. Once you've consumed all the tomatoes, use the leftover olive oil for cooking.

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