The farmer’s market just comes alive when the first heirloom tomatoes arrive in June! There are so many ways to enjoy those sweet juicy tomatoes fresh: sliced on a BLT, chopped stirred into freshly cooked pasta or cut into wedges to go with your favorite salad. But another great way to make good use of a large quantity of tomatoes is the slice them in half and roast them. Use them to go alongside a grilled steak or a toasted flatbread.

A super tasty way to finish the roasted tomatoes is with a good drizzle of infused basil Olive Oil from Herban Market.

Oven Roasted Heirloom Tomatoes with Basil and Sea Salt

Find delicious Heirloom Tomatoes from Beaverdam Creek Farm and many of our other Farmers

2-3  lbs of large heirloom tomatoes, cut in half cross-wise
2 tbl olive oil
1 tsp sea salt
Small hand full of fresh basil leaves
Fresh ground black pepper from the mill
A good drizzle of Herban market Basil Olive Oil

Heat the oven to 400F. Line a baking sheet pan with parchment paper. Place the tomatoes cut side up and drizzle with olive oil and season with the sea salt. Roast in the oven for 25-30 minutes, or until the tomatoes begin to take on some color and the juices begin to concentrate.

Set aside to cool, drizzle the Basil Olive Oli and tear the fresh basil leaves all over the tomatoes, serve room temperature.  Can be store in an air tight container for 3 days. Bring to room temp before serving. Enjoy!

Michael R Martin
South Fork Catering Co.