Baked Tomatoes

Baked Tomatoes

Daria Souvorova

1 hour
makes: 1 pint


The rains keep coming, and so do the tomatoes! I am really excited about my harvest this year! I was keeping count up to 90 on my 2 tomato plants, but now I have lost count of how many gorgeous tomatoes we have cooked and eaten this summer. I combined of our tomatoes with some super sweet wild cherry tomatoes from the Waverly Farmers Market that I bought and proceeded to forget about until today. The tomatoes already wilted a bit in the fridge, so I figured I would bake them up to use as a topping on pork or salmon or a spread on a slice of Kalamata Olive and Rosemary Baguette!


  • 4 pounds various heirloom tomatoes, large tomatoes sliced in half
  • 1/2 cup olive oil
  • 4-5 sprigs thyme, stems discarded
  • 4-5 sprigs oregano, leaves chopped
  • 3 teaspoons sugar
  • salt and pepper


  1. Preheat oven to 450°F.
  2. Combine all ingredients on a large, rimmed cookie sheet.
  3. Bake for 15 minutes.
  4. Cover with aluminum foil and bake an additional 30-45 minutes until the tomatoes reach the consistency you enjoy.
  5. Taste and re-season with salt and pepper. Serve warm or cool.
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3 Comments Add yours

  1. chefkreso says:

    Some butter from the local farmer’s market and these roasted tomatoes on a crostini with a sprinkle of aceto balsamico – DELICIOUS!

    Liked by 1 person

    1. Yum! I have been making butter of late, super easy and so delicious! I will add it to the mix, great idea!

      Liked by 1 person

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