Roasted tomatoes


I LOVE these little bites of summer sweetness. And they are so easy to make.

I use these in a lot of ways. I put them in salads along with fresh tomatoes for a wonderful intense tomato flavor. You can use them as a substitute for canned tomato paste in any sauce and as a replacement for expensive sun-dried tomatoes in any recipe. I just put them in whatever I am eating and even just eat them all by themselves. I often eat them right out of the pan when I take them out of the oven.

You can roast any tomatoes, but I like to roast cherry or grape tomatoes because they are sweetener and already bite-sozed. The photo shows red and yellow and purple tomatoes. This is because I buy boxes of tomatoes with all these colors together at my local natural food store.

While tomatoes are in season now during the summer, it’s a good time to make a lot of roasted tomatoes. You can store them in the freezer to use the, throughout the year (if you can keep from eating them right away!).

Roasted Tomatoes
  • 4 cups ripe cherry or grape tomatoes
  • 4 tablespoons parseley, chopped
  • 1 tablespoon garlic granules
  1. Position a rack in the middle of the oven and preheat the oven to 300 degrees F.
  2. Line a baking sheet with unbleached parchment paper or a silicone baking sheet.
  3. Cut the tomatoes in half.
  4. Lay the tomatoes, cut side up, in a single layer on the baking sheet. Sprinkle with parsley and garlic granules.
  5. Bake for about 2 hours. At the 2 hour mark, open the oven and check the tomatoes. What you want is a tomato that is shriveled but not leathery or dry. There should still be some moisture to it. If you have tomatoes of various sizes, you might want to remove some that are done at this point and let others continue to bake.
  6. Allow tomatoes to cool, then place them in a glass jar. Store in the refrigerator.




I was just looking through some old recipes I had posted on another blog I used to do and found this one that I just had to add here.

My then-husband Larry and I had gone to a very nice Northern Italian restaurant for dinner on our 22nd anniversary. One of the appetizers we had was a delightful dish of roasted heirloom tomatoes with wildflower honey, balsamic vinegar, olive oil, and goat cheese, with a few baby sprouts on the side, sprinkled with assorted seeds and a fan of triangle-cut toasts arising from the tomatoes. Quite delicious and spectacular! The part I liked best was the combination of honey and tomatoes.

My simpler homemade version of this idea was this:

    • put about a teaspoon each of raw honey, balsamic vinegar, and olive oil on a plate (separately so you can get the individual flavors of each one)
    • put a pile of raw and/or roasted tomatoes cut into bite-size pieces in the middle
    • sprinkle with natural salt, coarse-ground pepper, and a chiffonade of fresh basil (cut the basil leaf crosswise into very thin strips with a sharp knife).

I liked my version even better, though another time I will probably add the goat cheese and perhaps even a sprinkling of bee pollen (which I love to use in dishes with honey). As you eat this, the honey and vinegar and oil mix on the plate. It’s just wonderful!