Quick Roasted Heirloom Tomatoes
Roasted heirloom tomatoes (heritage tomatoes) are quick to make, simple and versatile, the perfect solution if you have a tomato surplus! I will show you how best to prepare and roast tomatoes when they're not the same size, color, and shape. Make them plain or with a glaze, and serve them on their own or with toppings!
Ingredients
- Heirloom tomatoes, mix of large and small
- olive oil
- salt
- extras - garlic, honey, balsamic vinegar, dried herbs
Instructions
- Preheat the oven to 200C / 390F for a normal oven, or 180C / 360F for a fan (convection) oven.
- Prepare the tomatoes. Slice the larger ones into thick slices (3-4 per tomato), halve the smaller ones and leave the baby sized tomatoes whole. Brush a layer of oil over your baking sheet, arrange the tomatoes on top (leaving lots of space between them) and then drizzle with additional olive oil and salt. If you're using garlic, honey or balsamic vinegar, drizzle those over the top now too.
- Roast in the oven at for 30 minutes or until they are browned, reduced and jammy.
- Serve with your choice of toppings, use in a recipe as directed, or store in the fridge for 3-4 days.
