Simple baked green tomatoes. All you do is roast them in the oven with olive oil and salt. This recipe is freezing and canning friendly, perfect for preserving an overabundance of green tomatoes. This is a more fresh alternative to crispy fried green tomatoes.
Arrange green tomatoes in a pan, either 8x8 or 9x13 depending on how many tomatoes you have.
Drizzle olive oil on top of tomatoes and stir so they're coated with olive oil. Sprinkle with salt.
Bake for 50 minutes, flipping half way through. Cook until tomato skins looks shriveled up, almost like the tomatoes popped. Time depends on the size of the tomatoes so more or time will be needed if they aren’t medium size.
Serve immediately or store in the refrigerator for a few days. Alternatively, you can place these in freezer bags and freeze them.