EASY, OVEN ROASTED Tomatillos recipe shows you how to cook tomatillo! This tomatillo sauce is delicious and can be used as a soup stock, chicken tacos salsa, served over rice and so much more! This recipe is canning and freezing friendly, perfect for preserving a overabundance of garden tomatillo plants!
Oven Roasted Tomatillos
This year our tomatillo plants did a great job in producing tomatillos! We started growing tomatillos a few years ago on the roof and they were so successful, and easy to grow, we made them a permanent plant in the garden.
Of course, when we first started growing tomatillos I think we had 6 plants, but as is garden life, now we’re up to over 20 plants. Such is life of a excited gardener.
These Oven Roasted Tomatillos are so easy (made just like my whole baked green tomatoes) to make and are perfect for the answer to the question “I have too many tomatillos, what can I make?”. Not only can you serve them immediately for dinner (recipe ideas below!), but they freeze and can amazingly well!
If you’re looking for more tomatillo recipes try my green tomato and tomatillo chutney, homemade salsa verde, Chicken Tomatillo Casserole and Slow Cooker Tomatillo Soup too!
How to Cook Tomatillos
These Oven Roasted Tomatillos are so easy to make. Let me show you how to cook tomatillo!
In a 9×13 baking dish or pan, pour olive oil on top of the tomatillos, sprinkle a little salt and mix to coat.
Bake in the oven, stirring them halfway.
At the full time, around 60-70 minutes, tomatillos will start to brown and look like they’ve popped. Remove from oven and allow to cool before serving, placing in the refrigerator or freezing.
How to Serve Baked Tomatillos
Once you remove them from the oven, the cooking possibilities are endless.
- Chop them up and serve over steamed rice.
- Chop them up and add in to salsas, stews, or add on top of tacos and sandwiches.
- Add to any soup stock to give it more flavor.
- Puree them, along with chicken broth. Add to a skillet on the stovetop to simmer and thicken up, along with shredded chicken or pork and then add on top of tortillas for tomatillo burritos!
How to Freeze Tomatillos
I just froze 10 full bags of these Oven Roasted Tomatillos to use throughout the Winter!
Allow the tomatillos to cool and then place in freezer bags. Freeze, using them within 6 months. When ready to use, defrost and then heat up and use how you’d like.
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Oven Roasted Tomatillos
PrintIngredients
- Tomatillos husks removed
- Olive Oil
- Salt
Instructions
- Preheat oven to 400 degrees F.
- Arrange tomatillos in a 9×13 baking dish or pan. Drizzle olive oil on top of tomatillos and stir so they're coated with olive oil. Sprinkle with salt.
- Bake for 60-70 minutes, stirring half way through. Cook until tomatillos look like they've popped and browned on top.
- Serve immediately or store in the refrigerator for a few days. Alternatively, you can place these in freezer bags and freeze them.
Rob says
just saw this from australia in december of 23. I have purchased a large tomatillo molida (which I”m gathering is just tomatillo that has been blended???) It is by El Mexicano. Can you confirm this, I can’t find anything about this online. Also, how would I brown it in the oven, just put it in a similar tray and cook it for 60 minutes, would that give me the same effect as your roasted one above? or can I not do it for this style….?
Pamela Reed says
Yes, so tomatillo molido is just ground tomatillos. I would use this recipe as instructed, but once they cool down, put them in a food processor or blender and blend until you have the chunky consistency of molido. Hope this helps!
S watson says
Had some of these given to me. I had no clue what to do. Made them as you said. Also made chicken fajita. Was unsure about this but…. YUMMM. .. I added one to each fajita. Im a instant fan!! Thanks for easy way to have these.
Pamela says
YUM! That sounds absolutely delicious! Glad you liked these tomatillos, thanks for commenting and stopping by! 🙂
Ruth says
I’m making chili verde with the tomatillos, also roasting pablano, jalapeños & Anaheim peppers…I use a slow cooker for the pork (after searing, of course). I’m writing to ask about the fabulous juices from the roasting the tomatillos, wouldn’t that be a tasty broth to cook all in?
CC Flores says
You can also use the juice for tamale dough if you’re making savory tamales. Yuum
Pamela says
Yum! That sounds good! Thanks for sharing!
Anne says
This recipe for roasted tomatillos looks perfect! If I use a water bath to can them, do I need to acidify the jars? Any recommendation for how long to process them? (I would most likely use quart jars.) Thank you!
Caden says
I would love to know this as well! Are they acidic enough on their own or should we be adding more acidity? Thank you.
Termay says
I hate to throw out all that yummy juice after roasting the tomatillos. Next time I’m going to use it to simmer my chicken in, before shredding it for tacos or enchiladas. Does anyone else have a use for all that juice?
Pamela says
Hey Termay, you can use the juice to cook Mexican rice in too! Enjoy the roasted tomatillos!
Sam B says
This is my first time using tomatillos, so thanks for the heads-up on the leftover post-roast juice. I’m going to try it as a tofu marinade ingredient. Thanks for the idea!
MichDu says
Simple…chill it use as lime replacement for Chili Margaritas lime for garnishing
Lyla Clayton says
Thanks so much for the recipe! I have never known how to use these! This sounds wonderful and I can’t wait to try it!!
Pamela says
Enjoy Lyla! Hope you like them as much as I do!
Ashika | Gardening Foodie says
This is a great recipe using tomatillos. Cannot wait to try, it looks absolutely delicious!
Kim | The Baking ChocolaTess says
They look delicious Pamela!!
Hoosierphilly says
Sounds great and easy as pie.
Pamela says
So easy! Hope you like them!
Debbie says
Thanks so much for this idea. Sounds fantastic.
Pamela says
Thanks Debbie, enjoy them!
Sues says
Omg these look seriously gorgeous! I could eat them right out of the jar!
Pamela says
I admit I’ve done this! 😉 They’re that good!