Roasted tomatoes in oil with herbs: a winter supply of flavor without compromises recept

Name: Roasted tomatoes in oil with herbs: a winter supply of flavor without compromises
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 5 kg ripe tomatoes; 1 large head of garlic; salt to taste; dried thyme and rosemary; olive oil approximately 30 ml per jar (plus more as needed to top up)

Easy to prepare
12 portions
30 minutes

Jan, 17. 12. 2025

Print recipe

Fragrant roasted tomatoes with garlic, thyme and rosemary are a perfect alternative to bland winter produce. Proper roasting in the oven draws out the tomatoes’ maximum sweetness and umami. Simply cover them with quality olive oil and you’ll always have a base for sauces, pasta, bruschetta and salads on hand.

For 12 portions

Ingredients

5 kg ripe tomatoes
1 large head of garlic
salt to taste
dried thyme and rosemary
olive oil approximately 30 ml per jar (plus more as needed to top up)

Preparation procedure

Preparation of the tomatoes Thoroughly wash the tomatoes and slice them. Arrange them in a single layer on baking trays lined with parchment paper. Salt them and evenly sprinkle with thyme and rosemary.
Roasting Roast in an oven preheated to 200 °C for about 60 minutes, until they release their juices, concentrate, and the edges lightly brown. Stir once during roasting and rotate the trays if necessary.
Garlic and jars Peel the garlic and chop it finely. Prepare clean, dry jars with a capacity of 450–600 ml. Put a pinch of chopped garlic and a little dried thyme on the bottom of each jar.
Filling While still warm, layer the roasted tomatoes into the jars, adding a pinch of garlic between the layers. Pour in olive oil so that all pieces are completely submerged and no air bubbles remain. Wipe the rims of the jars, seal tightly, turn them upside down and let cool.
Storage After cooling, return the jars upright and store in the refrigerator. When taking out tomatoes, always use a clean, dry spoon. Periodically check that the tomatoes remain completely submerged in oil.

Preparation time 30 minutes

Roasting time 60 minutes

Total time approx. 2 hours (including cooling and filling)

Yield 5–6 × 600 ml or 7–9 × 450 ml jars

Uses and tips

Great for a quick tomato sauce, for pasta, risotto, bruschetta, in sandwiches, salads, and with meat.
Don’t throw away the tomato oil; it’s full of flavor. Use it to dress salads, roast vegetables, or as a base for sauces.
For a mildly spicy version, add a pinch of chili flakes while roasting.
Store in the refrigerator and ideally consume within 2–3 months. After opening, use the jar as soon as possible and always keep the contents below the oil surface.

Conclusion

Roasted tomatoes in oil are a simple way to preserve the taste of summer all through autumn and winter. In a few steps you’ll get a genuine semi-prepared product that speeds up cooking and elevates any dish. Quality olive oil, herbs, and patience in the oven are the only secrets to success.