Oven Roasted Roma Tomatoes

Total Time: 30 Minutes; 10 minutes active

Servings: 3-4

A cold front has been roaring through the Treasure Valley and everyone seems to be plucking all their tomatoes off the vines to save them from the fall frost. We’re going to teach you a way to extend the life of your precious cargo for a while longer, without the muss and fuss of canning.

Slow roasting tomatoes intensifies the flavors. Adding a touch of honey gives them that vine-ripened flavor while helping them caramelize in the oven. If you’re not using the roasted tomatoes right away, you can store them in a jar and refrigerate them for up to a month. It’s a simple process after cooking: layer the Romas in a clean glass jar, then cover them with olive oil before storing in the fridge. For extra flavor, you can infuse them with some garlic cloves and fresh herbs. These little nuggets of flavor also freeze really well by placing them single layer in a freezer bag. Oven roasted tomatoes are great for making your favorite winter your soups, stews, pasta, sauces, grilled cheeses, or Caprese. Picking fresh tomatoes off your vines might be over for the year, but it is possible to preserve the flavors of summer to last you through the winter.


  • 3 lbs of Roma tomatoes (about 12)

  • 1/4 cup extra virgin olive oil (more if preserving)

  • 1/2 tablespoon of honey

  • 2 teaspoon of sea salt

  • 1 teaspoon of pepper

  • (optional) fresh garlic cloves, fresh herbs (thyme, rosemary, oregano)


  1. Preheat oven to 300 degrees Fahrenheit.

  2. Wash and clean tomatoes through and dry them with a kitchen towel.

  3. With a pairing knife, score out the stem. Cut tomatoes in half lengthwise (or quarters if they are large) and place them in a bowl.

  4. Drizzle olive oil and honey over the tomatoes and toss gently to coat.

  5. On a parchment-lined 18 X 13 rimmed baking sheet, arrange the tomatoes cut side up like little boats (this contains the juices while the tomatoes roast). Try not to have them touch to prevent them from sticking to each other. You may need more than one tray.

  6. Season with salt and pepper.

  7. Place the trays in the oven and bake for 2-3 hours, until the Romas dehydrate but the center is still jammy. If you have more than one pan in the oven at a time, be sure to rotate halfway through baking. Keep an eye on the edges—if they begin charring, reduce the heat to 275.

  8. Allow to cool slightly and for the juices to congeal before serving.


  1. Place tomatoes in a single layer in a freezer bag, then freeze. When making soups, stews, or sauces, use as much as you'd like for your recipes, keep what you don’t use frozen. The roasted tomatoes will keep in the freezer all winter long.

  2. My favorite method is to pack the tomatoes in a clean wide-mouth jar.

  3. For added flavor, toss in a few cloves of garlic, sprigs of thyme, rosemary, or oregano here and there between a few layers of the roasted tomatoes.

  4. Top off with extra virgin olive oil, seal with a lid, and store in the fridge for up to 1 month.

  5. Spoon out what you need, put the jar back in the fridge. This is my all-time favorite topping on a Margherita pizza.

Roasted Cauliflower with Curry

Total Time: 30 minutes

Servings: 4

I use to hate cauliflower. The only way I’ve had it in the past was boiled or steamed. When I learned about the magical transformation of roasting vegetables, it opened up a gateway of new possibilities for me. Roasting cauliflower is already delicious, but adding adding sweet paprika and curry powder adds a nice warmth of flavor to your taste buds without the harsh heat. The panko bread crumbs adds texture without the messiness of deep frying. This Roasted Cauliflower with Curry recipe is not only simple, but a budget-friendly vegan side dish you can add to your weekly dinner routine.


  • 1 head cauliflower, stems removed, cut into florets

  • 3 tablespoons extra virgin olive oil

  • 2-3 teaspoons of curry powder

  • 1/2 teaspoon of sweet or smoked paprika

  • 2 tablespoons of panko bread crumbs (this can easily be omitted if you’re gluten-free)

  • Generous pinch of flaky sea salt divided


  1. Preheat oven to 400ºF.

  2. In a large mixing bowl, add cauliflower and drizzle in the extra virgin olive oil. Toss until everything is well coated.

  3. In a small bowl, mix the curry powder and paprika until there are no more lumps. Season the cauliflower with the curry mix and a salt until it’s well coated.

  4. Add the panko bread crumbs and gently toss to coat the cauliflower.

  5. Spread the cauliflower single layer out onto a rimmed baking sheet and place in the oven.

  6. Bake for 20 to 25 minutes, stirring and flipping the florets halfway through, until cauliflower begins to brown and is tender.

  7. Taste, and season with more salt if needed. Serve immediately.

Roasted Patty Pan with Gremolata and Charred Lemon

Total Time: 25 minutes

Servings: 4

Patty pan squash is tossed in extra virgin olive oil and generously seasoned with salt, pepper, and sumac- Flash roasted in a hot oven. The summer squash is mixed with a classic Italian garlicky Gremolata. The dish is finished with a caramelized sweet and tangy hit of charred lemon adds excitement to this side. Roasted patty pan squash with Gremolata and charred lemons packs a punch making this a sensational side dish for just about any summer BBQ!



  • 1 small bunch of flat leaf parsley, washed and dried (enough to make 1 cup loosely-packed)

  • 1 clove garlic, papery skin removed

  • 1 tsp of sea salt

  • zest from two organic lemons (washed and dried)

Patty Pan Squash

  • 1.5 lbs of Patty Pan Squash

  • 1 tsp sea salt

  • 1.5 tsp of fresh cracked pepper

  • 1/2 tsp of sumac

  • 2 tbsp of extra virgin olive oil

  • 2 organic lemons reserved from zesting



  1. Prep the parsley by running a sharp knife along the stems and removing the leaves, enough to make about 1 cup when very loosely packed.

  2. Finely chop the parsley. It should be less than 1/2 cup.

  3. Using a Microplane grater, zest the lemons and grate the garlic directly over the parsley and mix. Set aside

  4. Reserve lemons for the squash.


Patty Pan Squash

  1. Preheat oven to 450°F.

  2. Cut patty pan squash into quarters.

  3. Toss the squash in EVOO and add salt, pepper, and sumac and mix well making sure everything is evenly coated and well seasoned .

  4. Place the seasoned squash single layer into a roasting pan.

  5. Cut lemons in half and nestle the lemons cut side down along side the patty pan squash.

  6. Bake at 450° for 15-20 minutes or until squash and lemon is tender and lightly charred, stirring after 7 minutes.

  7. Immediately sprinkle the Gremolata over the roasted summer squash and plate.

Serving Suggestion

Squeeze caramelized lemon over the dish right before serving.

Find more information about summer squash here at Stronger Together