The end of the gardening season, the threat of impending frost, usually leaves me contemplating ways to save and/or use all of the green tomatoes still maturing on my tomato plants. Here is one easy, delicious way to put those green tomatoes to use: roasting!
How to Oven Roast Green Tomatoes
1. Quarter large tomatoes (such as ‘Brandywine’ or ‘Polish Linguisa’). Halve smaller tomatoes, such as ‘Roma’ or ‘Japanese Black Trifele.’ Leave cherry tomatoes whole. You don’t need to worry about removing the seeds.
2. Place the cut-up tomatoes in a single layer on a rimmed baking sheet. Rimmed is important — there will be a lot of juice!
3. Drizzle some olive oil over the top of the tomatoes, then add salt and pepper. I like my tomatoes a little on the spicy side, so I also added a few crushed red pepper flakes to mine.
4. Use your hands to swoosh the tomatoes around in the oil to ensure that they’re all coated.
5. Place your tomatoes in a pre-heated 250 degree oven. Let your tomatoes roast for 1.5 to 2 hours, until they are soft. (Note: I’ve seen recommendations for everything from 250 to 400 degrees for roasting. I tend to get a burned mess when I roast at 400, but if you like more charring on the tomatoes, go for it. I like 250 because it results in a nice, slow, gentle roasting and very tender, sweet roasted green tomatoes.)
How to Use Roasted Green Tomatoes
If you’re not able to use them up right away, put your roasted tomatoes (after they’ve cooled) into a freezer container or freezer bag and store in the freezer for up to six months. Simply thaw them overnight in the refrigerator the night before you want to use them.
This is a good way to make use of something that many of us end up composting. Have you tried roasted green tomatoes?