Roasted Heirloom Tomatoes


  • Tomatoes, 5 large
  • 2 Tablespoons fresh rosemary
  • 5 cloves of garlic, diced
  • 2 Tablespoons dried oregano
  • Salt, pepper
  • Extra virgin olive oil


  • Preheat oven to 350°F.

    Pour some olive oil into a pyrex or enameled cast iron pan. Don’t use aluminum for this as it reacts with the acidity in the tomatoes. Slice the tomatoes in half (horizontally), removing the stems if you prefer. Rub the cut halves in the olive oil, sprinkle them with some of the garlic/rosemary/oregano/salt/pepper, and then place them cut side down in the pan. Drizzle some more olive oil on the tops, then sprinkle with the rest of the herbs and garlic.

    Place in the oven for 2 hours or so, until the tomatoes get wrinkled and dry looking. A couple of our tomatoes were HUGE so I baked it a bit longer. They will release a lot of juices, don’t pour it out! Enjoy them as-is on crusty french bread with feta cheese, or pour the entire contents of the pan into a blender or food processor and made the best tomato sauce you’ve ever had.

Source: Kristina Albrecht