Roasted San Marzano Tomatoes
Roasted San Marzano Tomatoes are incredible, if you get your hands on these fresh beauties. You’re in for a real treat. Trust us.
What are San marzano tomatoes?
Our obsession with growing heirloom tomatoes is obvious. Over the years we’ve grown so many different varieties except for the San marzano variety. They’re a popular plum tomato originating from the rich volcanic soils of Italy. These tomatoes are highly prized for their sweet, intense tomatoey flavor and not too much acidity. When compared to other plum tomatoes like the Romas, the San marzano is slightly thinner, longer and pointed at the bottom. Their flesh is also thicker, plump and meatier which adds to their amazing flavor.
Intense roasted flavor
When these gems are roasted the flavor is absolutely incredible. Rich, flavorful and sweet flavors in every bite is intoxicating. In fact, it’s so good that a fresh roasted san marzano tomatoes batch never makes it to sauce. We keep sneaking in bites and snacking on them that they just end up eaten by the end of the day. There’s a reason why these tomatoes are prized for making sauce! So the reality is that if you do decide to make sauce, buy or grow extra. Once you start roasting them, you’ll need an extra batch to make it to saucing.
Enjoy!
-diane and todd
Here’s some of our favored canned San marzano tomatoes:
Cento San Marzano Organic Peeled Tomatoes – From the San Marzano region in Campania, Italy, renowned for its especially fertile soil and temperate climate.
San Marzano Crushed Tomatoes – A USA grown San Marzano variety tomato. A perfect easy tomato sauce base. Crushed & ready to cook.
Mutti Whole Peeled San Marzano Tomatoes – Grown in the Italian Agro Sarnese Nocerino region, between Naples and Salerno. Grown, harvested and packed following the strict guidelines of the Consortium for the Protection of the S. Marzano Tomato of Agro Sarnese Nocerino. Non-GMO, and prepared without additives or preservatives.Roasted San Marzano Tomatoes from Canned Tomatoes
Yes, it does work and taste pretty good if you roast the canned san marzano tomatoes! Results are little more watery because they’ve been soaking in juices. But the flavor is still excellent and a great way to have a snack or a side dish to your grilled dishes. Left photo shows the canned tomatoes. Right photo shows them roasted.
If you want to make sauce, here’s our recipe for easy roast tomatoes with garlic sauce
Roasted San Marzano Tomatoes
Ingredients
- 2 pounds (907 g) San Marzano tomatoes , halved (approximately)
- 4 cloves (5 cloves) garlic , peeled
- olive oil for coating (about 2-3 Tablespoons-30-45ml)
- Kosher salt , to taste
- fresh black pepper , to taste
Instructions
- Pre-heat oven to 425°F (220°C).
- Lay parchment paper on sheet pan and place all tomatoes cut side up. Add garlic. Season with salt and pepper and coat everything lightly with olive oil.
- Roast for about 25-30 minutes, or until the tomatoes are roasted and slightly brown or charred on edges. Allow to cool.
- Use the roasted tomatoes halves as a side dish (great alongside scrambled eggs or as appetizers on grilled bread). You can also chop or blend the tomatoes up into a sauce.
Nutrition Information per Serving
Enjoy More Heirloom Tomato Recipes Here:
Had some san marzano tomatoes from the garden that needed to be used up and I needed a vegetable for dinner. I searched online for a recipe and this recipe came up. Easy to make and had the ingredients on hand. Delicious, thanks for sharing the recipe.
Great Marlene! so happy you enjoyed the tomatoes. Thanks for the feedback.
Found some fresh San Marzano tomatoes at our farmers market in Mexico and tried your recipe. You are correct, I should of made two pans. One to eat immediately straight off the pan and the other to make a sauce. LOL Delish! Can’t wait to find them again!
Awesome! Thanks Cheryl. So glad you enjoyed the recipe and found San marzano tomatoes. They truly are amazing.
What do you do with the garlic cloves?
Hi Larry,
The garlic gets added to the tomatoes in step 2. Everything is roasted together and used together, whether it is with the simple roasted tomatoes or if you make it into a sauce. Also, if you aren’t a fan of garlic, you can always omit them.
Enjoy!
I have made these roasted San Marzano tomatoes several times and the recipe is perfect! I use fresh tomatoes rather than canned and they are a winner every time!
thanks Elizabeth! So glad you enjoy roasting these as much as we do. 🙂
This is inspiring! I have 2 good sized San Marzano plants growing now. The appear to be growing a bumper crop this year. I’ve roasted mine sor sauce but I roast them very slowly at temp of 250. I also add some finely grated carrots to tame any acidity. I crave them in the winter but we go through them quickly! Thanks for the inspiration!
Simple but perfection.
After roasting .. can I vacuum seal and freeze the roasted tomatoes for using this winter with meals??
Hi Charlotte, yes you can. Just make sure to freeze the tomatoes first in the bag, then vacuum seal. If you do it while the tomatoes are fresh, you might suck out all the juices.
Hello… I am so interested in making these and I have a whole bushel of tomatoes…. Can I freeze the extras in freezer bags without vacuum sealing?
Thank you!!!
Absolutely. We’ll freeze batches all the time. You can also can them if you like as well.
So lucky have some many great tomatoes! Happy cooking!
Todd & Diane
OMG! Just made your recipe for roasted San Marzano & Garlic sauce. It is by far the best tomato sauce I have ever had! So easy and delicious. Used the roast function on my convection oven as recommended. Now I can’t wait for more San Marzano tomatoes to ripen in my garden so that I can make some more. Thank you!
This is a really awesome roasted tomato recipe. The flavors are just perfect for the summer.