i’ll often use them in making a salad with fresh tomatoes as a foil. also, you can reserve the oil from roasting to make great vinaigrettes. (16 replies, last updated by sarah galvin October 31, 2008)

Yummy roasted tomatoes! The sick thing is I really hate tomatoes. The less like an actual tomato, the better... that being said, I like what oven roasting does to them... Suggestion #1: Oven Cured Slice your tomatoes into 6ths or... (7 replies, last updated by Funwithfood October 24, 2005)

Several years ago, Mark Bittman’s column in the NYTimes included a recipe for roasted tomatoes, with garlic, thyme, olive oil and salt. I stuck it away for future reference. Yesterday I fished the recipe out of my files and... (21 replies, last updated by Pat P May 6, 2005)

I love slowly roasted tomatoes. 170F for three or four hours. I can snack on them forever. But is there another way to make them but using less electricity? Apparently microwaving doesn’t work, so says google. (I don’t... (1 reply, last updated by goodhealthgourmet September 11, 2009)

A while back, someone had asked about these and I had referred them to the IGA extra organic section. I can’t find that thread anymore nor can I find the cans of Muir Glen fire roasted tomatoes at 2 IGA extra. Any help... (2 replies, last updated by hungryann November 24, 2008)

So, I have an unreal amount of yellow, red and heirloom tomatoes adorning my countertops. I also have acid burns in my mouth from eating them non-stop for the last month or so. We LOVE to slice these beauties, throw em on a sheet... (3 replies, last updated by AGM_Cape_Cod August 26, 2007)

I use Muir Glen tomatoes and I think they are the best, freshest tasting canned tomatoes. I believe in most taste testings (such as cooks illustrated) they always win for being the best tasting. I have never had the roasted... (12 replies, last updated by Linda W. February 1, 2005)

I love slow-roasted tomatoes and have been planning to do a big batch I can keep for winter. But it’s unbearably hot so I wondered if I could do them in the electric smoker which is outside. Smoke flavor might also be nice.... (2 replies, last updated by cheryl_h August 1, 2006)

How long do oven roasted tomatoes keep if you put in the fridge with olive oil??? A while?? (5 replies, last updated by butterisbetter October 6, 2003)

I have a bag of ripe, red tomatoes (not plum; medium round-shape)and I want to roast them to really bring out their flavour. Most recipes call for halving them, but aside from that, every recipe is different: some say 45 min at... (4 replies, last updated by doc March 7, 2005)

We use TONS of the fire-roasted tomatoes. They make a great shortcut for roasted-vegetable salsa (I’ll post a link to the one I have from Rick Bayless if I can find it). I horde them during cold months because they are a... (33 replies, last updated by GiGii February 27, 2007)

I made a batch of slow-roasted tomatoes which were just delicious. I know people on this board have frozen them successfully, but has anyone tried canning them? Our freezer is full to overflowing. I’d like to do a big batch... (4 replies, last updated by cheryl_h July 5, 2006)

Hello all, I’d like to put up some roasted roma’s. Any tips so I don’t die? I’ll be using a water bath method. I was thinking roast the tomatoes with olive oil and salt. Add to wide-mouth 1/2 pint jars with... (9 replies, last updated by morwen September 1, 2009)

I just roasted a bunch of tomatoes. The thing is, I’m having a low energy day. So, my question is this: what easy recipe can I make that uses the tray of roasted tomatoes? thanks! (15 replies, last updated by Tom P October 6, 2007)

It’s not a problem, it’s a feature. Tell the guests that you used fire-roasted tomatoes and they’ll think you went to extra effort. Throw in some extra herbs to camouflage the black bits. (5 replies, last updated by rien January 17, 2005)