Roasted Tomatoes
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Roasted Tomatoes

Submitted by: Bonnie Lewis

Prep Time: 2 Minutes

Cook Time: 1 Hour

Servings: 4

These roasted tomato slices are great on a BLT sandwich. They can be made ahead and stored for a week in the refrigerator. Roasting tomatoes concentrates their flavor and brings out their sweetness.


    1 tbsp. extra virgin olive oil

    2 lrg. tomato

    1 tsp. sea salt

    1/2 tsp. black pepper


Heat oven to 300ºF. Coat large rimmed baking sheet with 1/2 of the olive oil.

Cut the tomatoes into 8 thick rounds. Arrange tomato slices on baking sheet in a single layer. Drizzle the tomatoes with the remaining olive oil, and sprinkle with salt and pepper.

Bake for 1 1/2 hours or until tomatoes are lightly browned on edges and shrink to about half their size. Cool completely on wire rack. Roasted tomatoes can be made one week ahead; cover and refrigerate.

*Serving suggestion: Serve two tomato slices on a slice of toasted SWG bread spread with 1 teaspoon of Isabel's mayonnaise. Add 3 slices of bacon, 1 leaf of lettuce, and a thin slice of avocado. This open face sandwich has 1 ½ carbs, 1 fat, and 3 proteins.