Oven Roasted Tomatoes

I did it. I officially registered for my very first Chicago Food Swap in August! I am beyond excited, but nervous about what I want to bring. Being the competitive person I am, I obviously want bring something that is out of this world. So let the brainstorming begin…any thoughts?


While I don’t usually roast tomatoes until the end of the summer to preserve these tasty gems in order to enjoy year-round, the idea of adding their delicious concentrated sweetness to summertime burgers and pizzas got me roasting prematurely.


Like any good food blogger, I’ve been making efforts to improve my food photography over the years. I blogged about roasted tomatoes back in 2010 and thought I would pull a photo from from the post just for fun. On the left are my roasted tomatoes from 2010 in what appears to be a very photogenic Tupperware container…  Back then I used an ancient point-and-shoot camera which I bought in 2004 and used for so long that eventually every cell phone was being manufactured with a better camera than what I was working with. A couple years ago, Will bought a Canon Rebel Digital SLR and I eventually retired my old point-and-shit camera to the garbage.


At first I was rather intimidated by the DSLR. I had taken photography classes through college with my SLR 35mm camera, but the digital version had way more bells and whistles than what I was used to. With the help of a few good resources, including Plate to Pixel, written by Helene Dujardin of Tartlette, I slowly learned a thing or two and now can’t imagine ever going back.

I still have lots to learn and improve upon in my food photography journey, but I certainly feel like I’m moving in the right direction!


  1. How do you store/keep these after roasting? And for how long?

    • I let them cool on my counter and then keep them in a jar in the refrigerator for up to a week. Some people will store them soaked in olive oil, but I prefer not to. You can also freeze them in a container or zip-tight bag for up to 6 months!

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