Roasted Heirloom Tomatoes

Use the small varieties of heirloom tomatoes for this. They collapse on the trays and the taste is deep, rich and oily after roasting for 2 to 3 hours.

May 16, 2012 | | Food

“As the season progresses,” says SueAnn, “and I have too many small tomatoes on the vines, I use this recipe for oven-roasting from Amy Goldman’s The Heirloom Tomato: From Garden to Table and freeze them in small baggies once they are done.”

Use the small varieties for this. They collapse on the trays and the taste is deep, rich and oily after roasting for 2 to 3 hours. You can pull out a bag from the freezer and add to any dish all winter long.

Roasted Heirloom Tomatoes


  • 4 cups cherry tomatoes
  • 3 tbsp olive oil
  • Sea salt to taste


  1. Preheat the oven to 300°F.
  2. Cut cherry tomatoes in half and toss them in olive oil.
  3. Arrange the tomatoes cut side up on cookie sheets lined with parchment paper.
  4. Bake tomatoes 2 hours or more until they are soft, juicy and shrivelled.
  5. Sprinkle with sea salt and cool.
  6. Refrigerated, they keep for about a week.
  7. Freeze them in small baggies once they are done and use all winter.

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