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Recipe: Oven roasted heirloom tomatoes with basil and sea salt

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Oven roasted heirloom tomatoes with basil and sea salt

The farmers market just comes alive when the first 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

  • 2-3 lbs. of large heirloom tomatoes, cut in half cross-wise
  • 2 tbsp. olive oil
  • 1 tsp. sea salt
  • Small handful of fresh basil leaves
  • Fresh ground black pepper from the mill
  • A good drizzle of Herban Market basil olive oil

Heat the oven to 400. 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 oil and tear the fresh basil leaves all over the tomatoes, serve at room temperature.

Can be stored in an airtight container for three days. Bring to room temp before serving. Enjoy! 

Michael R Martin, South Fork Catering Co.

Heirloom Tomatoes from Beaverdam Creek Farm

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