The Wonders of Tomatoes

There’s a special joy that comes with a bounty of ripe, flavorful tomatoes, especially when they’re perfectly in season. But often, home cooks find themselves overwhelmed by the sheer volume, wondering how to capture that peak freshness for months to come. Forget complicated canning or tedious peeling; the secret lies in a method so simple, yet so profoundly transformative, it’s known as the “Best Thing Tomatoes.” This isn’t just another tomato puree; it’s an intense, concentrated, umami-rich concoction of roasted tomatoes, aromatic garlic, sweet onions, and fragrant herbs, designed to infuse unparalleled depth into every dish it touches. Get ready to elevate your cooking with this effortless preservation technique.

Contents

The Happy Accident That Revolutionized Tomato Preservation

My friend Caroline and I share a deep passion for food, a bond that’s nurtured during our weekly waits as our sons attend ballet class. The conservatory is quite a drive for both of us, making the thought of driving all the way home and back during the boys’ dance sessions utterly impractical. So, we make the most of our time, often finding ourselves immersed in conversations about culinary adventures, sharing tips, and, more often than not, making each other ravenously hungry.

One memorable day, Caroline recounted an accidental success that forever changed her approach to preserving tomatoes. She had bought several trays of ripe tomatoes at an incredible price, intending to roast them. She prepped them, popped them into the oven, and then, as life often dictates, promptly forgot about them. Hours passed, marked by errands and daily tasks, until a sudden realization dawned: the tomatoes were still roasting. Dread washed over her as she imagined a charred, wasted batch.

When she finally pulled the trays from the oven, her fears seemed confirmed. The tomatoes were shriveled, deeply caramelized, and bordered with blackened edges. They looked sad, dried out, and seemingly beyond salvage. However, fueled by a resourceful Yankee spirit and a dose of ingenuity, she decided to blend the entire contents with a splash of balsamic vinegar and a touch of wine. Her goal was modest: to see if they could at least be salvaged to the point of edibility. What she discovered was nothing short of miraculous.

Not only was the resulting puree edible, but it was magnificent. Caroline had, by pure chance, stumbled upon “The Best Thing to Do with Tomatoes. Ever.”

Naturally, I was skeptical. “Best Thing Tomatoes? Really?” She promised a sample, and when it arrived, I was utterly convinced. If anything, she had understated its power. The puree was incredibly intense, thick, and bursting with concentrated tomato flavor, far surpassing any store-bought tomato paste. It was like tomato paste reimagined – a seriously beautiful, crave-worthy creation that promised to transform any recipe. I knew immediately I needed to make my own, so I gathered the ingredients and began refining quantities and timings to replicate this culinary gold.

Crafting Your Own Batch: The Simple Science of Deep Flavor

The beauty of “Best Thing Tomatoes” lies in its incredible simplicity. The preparation involves minimal effort: a bunch of ripe tomatoes are cored and quartered, a couple of onions are chopped into wedges, and a head of garlic is peeled and left whole. These are then tossed together with a generous seasoning of salt and freshly ground black pepper, and a healthy drizzle of extra virgin olive oil. The entire mixture is spread onto a sheet pan and then, quite literally, banged into the oven to roast and concentrate.

The true magic unfolds during the long, slow roasting process. This extended exposure to moderate heat allows the tomatoes to release their moisture, intensifying their natural sugars and concentrating their flavor. The onions and garlic caramelize, adding layers of savory sweetness, while the herbs infuse their aromatic essence. This process is a masterclass in flavor development, employing the Maillard reaction to create deep, complex notes that are simply unattainable through quicker cooking methods. The result is a vibrant, brick-red puree that’s bursting with umami – the savory fifth taste that adds incredible depth and satisfaction to food.

My only challenge during my first batch was staying home to observe the process. Why is this a problem, you ask? Because, put simply, the aroma that fills your home as the tomatoes slowly roast and concentrate is utterly intoxicating. It inspires a brutal hunger that will make you want to gnaw off your own leg! My advice? Trust the process and utilize the ample cooking time. You have a good two hours before you even need to peek at the pan (assuming your oven temperature is well-calibrated). This is the perfect opportunity to run errands, tackle some yard work, or otherwise remove yourself from temptation’s grasp. Don’t worry, the oven will do its job, transforming simple ingredients into something truly extraordinary.

I must admit, despite Caroline’s warning, I too found myself wondering if I had cooked the tomatoes for too long, letting them go a little too far. You can see from the photos just how dark and shriveled they become. The edges might even appear blackened, which can be alarming to an inexperienced eye. But rest assured, this is precisely what you’re aiming for. That deep caramelization and slight char are the hallmarks of intensely concentrated flavor. The answer to my concern, and now to yours? No, it was perfect. Perfectly perfect. It was, without a doubt, The Best Thing to Do with Tomatoes. Ever. They truly were Best Thing Tomatoes, Amen.

Beyond Tomato Paste: Creative Ways to Enjoy “Best Thing Tomatoes”

Once you’ve made your batch of “Best Thing Tomatoes,” you might wonder how best to deploy this magnificent puree. The possibilities are truly endless, transforming everyday meals into culinary delights. This isn’t just a substitute for regular tomato paste; it’s a significant upgrade that imparts a far greater depth of flavor.

Culinary Applications

Elevate Everyday Dishes: Use it in any recipe that calls for tomato paste, such as slow-cooked stews, hearty chilis, or rich pasta sauces. Simply substitute an equal amount for an instant boost of intense tomato goodness.
Pizza Perfection: This concentrated puree makes an incredible stand-alone pizza sauce. For a slightly thinner consistency, add a touch of water or broth. It’s also fantastic as a savory dip for warm breadsticks or crostini.
Quick Pasta Dynamo: For an effortlessly delicious meal, toss a quarter cup of “Best Thing Tomatoes” into a hot saucepan and thin it with a little reserved pasta water. Add your cooked pasta, and garnish with a generous handful (or three!) of your favorite grated cheese. For an extra flourish, sprinkle with fresh chopped parsley. Feeling adventurous? Add some leftover shredded or cubed chicken for a complete, satisfying dish.
Hearty Breakfasts & Light Lunches: Spread a dollop onto toasted Italian bread. Top it with a perfectly fried egg and a sprinkling of grated Asiago or Romano cheese for a hearty breakfast that will keep you fueled all morning. Alternatively, serve it alongside a crisp salad for a light, flavorful lunch.
The Ultimate Dip & Topping: “Best Thing Tomatoes” excels as a rich, savory dip for appetizers like Fried Mozzarella Sticks, Prosciutto Arancini, or Crispy, Gooey Fresh Mozzarella Steaks. Don’t forget to dollop it generously on top of Baked Pizza Frittatas for an added burst of flavor.
Soup & Stew Enhancer: Stir a spoonful or three into your soups and stews near the end of cooking to brighten and deepen their flavor. For an even more profound tomato presence, add half a cup at the beginning of cooking.
Marinades and Vinaigrettes: Whisk a tablespoon into your meat marinades for an extra layer of savory flavor, or emulsify it into olive oil and vinegar for a unique, robust salad dressing.

The versatility of this concentrated puree truly knows no bounds. How will YOU serve your “Best Thing Tomatoes”?

Expert Tips for Flawless “Best Thing Tomatoes”

Cook’s Notes

PLEASE NOTE: This recipe is specifically designed to be made in a standard oven. If you happen to have a convection oven, be aware that it will cook, on average, about 30% faster. This means you’ll need to start checking your tomatoes much earlier and more frequently to prevent over-browning. Always adjust cooking times based on your specific appliance.

I’m here to tell you, if you follow this recipe correctly, you are very likely to wonder if you’ve completely ruined a perfectly good bunch of tomatoes and wasted all that time in the oven. The visual transformation, as seen in the photos above, is dramatic. The tomatoes will be deeply shriveled, dark, and may even have blackened edges. It’s okay. This is the desired outcome for maximum flavor concentration. Trust the process! Once you blend it with the wine or balsamic, you’ll be a happy camper, tasting the rich reward of your patience.

Ingredient Insights

Speaking of wine… I personally love making this with a robust Pinot Noir, or a crisp Pinot Grigio for a slightly different nuance. Both add a wonderful complexity to the finished puree. Alternatively, if you prefer to avoid alcohol or simply want a different flavor profile, a mixture of about 3/4 cup balsamic vinegar diluted with 1/2 cup water works beautifully, offering a tangy depth. The choice is yours; it’s genuinely hard to go wrong here.

If you’re sharp-eyed, you might notice that my “before” photo shows herbs that haven’t been stripped from their stems, even though I advise you to do just that before roasting. This is because I learned the hard way! I spent several minutes post-roasting, painstakingly stripping now toasted, brittle herbs from their woody stems. I’m here to tell you, it is significantly easier and far less messy to strip the leaves from the stems *before* you roast. Live and learn, right?

Storage Solutions

Once your “Best Thing Tomatoes” have been puréed to a silky smooth consistency, you have a couple of excellent options for storage, ensuring you can enjoy this flavor bomb for months to come. My preferred method is to divide the puree into individual 1-cup portions and place each into sandwich-sized zipper-top bags. I then press out as much air as possible, flatten the bags, and freeze them until solid. Once frozen, these flat portions are easily transferred to a gallon-sized zipper bag for long-term storage in the freezer, taking up minimal space.

Another convenient option is to divide the puree between small, approximately 8-ounce sized jars or sturdy freezer-safe containers (like Tupperware or Gladware). Ensure there’s a little headspace to allow for expansion during freezing, then fix a lid in place and freeze. Whichever method you choose, please, please, please be sure to label either the large zipper-top bag or each individual small container clearly. Things that are frozen often look surprisingly similar to completely different frozen things. You wouldn’t want to mistake strawberry puree for “Best Thing Tomatoes,” now, would you? Proper labeling will save you from potential culinary mishaps down the line!

Best Thing Tomatoes

Thick, concentrated, brick-red, umami-bomb, roasted tomato puree. This is as easy and as wonderful as preserving tomatoes can get.

Author: Rebecca Lindamood

Ingredients

Per Half Sheet Pan:

3 to 4 pounds roma tomatoes (cored and quartered)
3 to 4 pounds beefsteak or vine ripe tomatoes (cored and quartered)
2 onions (peeled, root end removed, cut into wedges)
1 head garlic (peeled and left whole)
1 bunch thyme (leaves stripped from the stems)
1 bunch oregano (leaves stripped from the stems)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

Also needed:

1 cup to 1 3/4 cups pinot noir or pinot grigio (or 3/4 cup balsamic vinegar mixed with 1/2 cup water)

Instructions

Arrange the cored and quartered tomatoes on a rimmed half sheet pan. Scatter the onion wedges, whole peeled garlic cloves, stripped herb leaves, salt, and pepper evenly over the tomatoes. Drizzle generously with olive oil.
Place the pan (or as many sheet pans as you can fit comfortably) into your standard oven and preheat to 350°F (175°C).
Roast for at least 4 hours and 30 minutes* (see notes below), or until the tomatoes have visibly shriveled and are deeply caramelized. They should emit a strong, rich aroma, and you’ll notice some blackness around the edges. The onions and garlic should also be deeply caramelized and tender.
Carefully remove the pan from the oven. Scrape all contents directly into a blender or food processor. Pour in the wine or the balsamic vinegar and water mixture.
Blend or process on high until completely smooth. The puree should be thick, intense, and uniform in color.
Divide the finished puree between small freezer bags or snack-sized re-sealable containers. Label clearly with the contents and date. Freeze for up to a year for optimum freshness and flavor.

Notes

IMPORTANT NOTE: This recipe is NOT engineered for being cooked in a convection oven. If you have a convection oven, you will need to watch the tomatoes far earlier for doneness, as cooking times will be significantly reduced (approximately 30% faster).

If you have a categorical dislike of anything with a little char, you may want to start checking your tomatoes around the 2-hour mark. However, for the most concentrated and deepest flavor, I definitely prefer them much more done, closer to the 4.5-hour mark, embracing the dark caramelization and even slight char around the edges. This process develops the unparalleled umami that makes these “Best Thing Tomatoes” truly exceptional.

Nutrition

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!

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