There really is only one thing to do with a box of ripe tomatoes. Roast them up along with onion, garlic, olive oil, some salt and pepper and puree them into the best roasted tomato sauce. What you do with that roasted tomato sauce is up to you. You can add in a few ingredients to turn it into this roasted tomato soup, add it into a minestrone soup, use it as a pizza sauce or a pasta sauce or a sauce in which to cook some meatballs. The possibilities are endless.
Aside from it saving a box of tomatoes from vrotting, and it being delicious, it’s easy to make and doesn’t involve peeling any tomatoes. To make sure my tomatoes are super clean before roasting, I use a vegetable spray before washing them. You can store the sauce for up to a week in the fridge or for up to 3 months in the freezer. I generally store it in the freezer, in portioned out Tupperware that allow me to take out a portion at a time to use. I’ll also store it in different portion sizes ie. you don’t need as much sauce for pizza as you would use for pasta or soup, so some portions will be large and others small.
The ratios to make roasted tomatoes come from the above-mentioned tomato soup. You can adjust according to how many tomatoes you have lying around to use. Use the handy serving calculator in the recipe below to half, double or triple the recipe depending on how many tomatoes you have.
What to Do with a box of Ripe Tomatoes
Ingredients
- 10 large ripe tomatoes
- 1 yellow onion
- 5 garlic cloves
- 2 tbsp olive oil
- cracked salt and pepper
Instructions
- Preheat the oven to 200C
- Wash the tomatoes well and remove the stem. Cut them into quarters, and then each quarter in half (so you get 8 wedges per tomato).
- Cut the onion into 8-12 wedges depending on the size of your onion (like you did with the tomato).
- Arrange the tomato and onion wedges on a baking tray, avoiding overlapping as much as possible.
- Halve the garlic cloves length ways and tuck them into the tomatoes so they don’t burn.
- Drizzle olive oil over everything and sprinkle with salt and pepper.
- Roast for 25-30 minutes. It’s ready when the tomatoes are starting to blacken and have become very soft and juicy.
- Remove from the oven and allow to cool a bit.
- Add the roasted ingredients to a blender and blend until completely smooth.
- Use immediately or divide into Tupperwares and store in the freezer.
*This article contains affiliate links
So glad to find this recipe! I was gifted exactly 10 tomatoes that were just a little squishy. This recipe came out beautifully without the messy stovetop. Will definitely hold onto this recipe for those end of summer tomatoes. Thank you for sharing!