Recipe: Roasted Organic Beefsteak Tomatoes

I read about this recipe from a book called, The Kitchen Diaries, A Year in the Kitchen, by Nigel Slater.  Basically, he writes about what he eats/cooks everyday for 1 year.  Being a foodie, I love reading what he does with extra produce before it goes bad. This recipe comes from having extra beefsteak tomatoes lying around and not wanting them to be wasted.

I made this dish at 9pm one evening, just when my 11 year old daughter Anna was getting home from dance.  She devoured them! The secret is farm fresh tomatoes, good quality olive oil and a good baking dish. I got a Le Creuset 9 x 9 baking dish for  1/2 the price at a local Marshall’s discount store.  As always, buy local and organic when possible.

Nutriton: Approximately 20 calories per 1/2 tomato.  Tomatoes are a great source of lycopene, proven to fight cancer.


  • Large beefsteak tomatoes (I buy organic from a local farm; supermarket tomatoes have little flavor in my opinion)
  • Extra virgin, cold pressed olive oil (has the most nutrients)
  • Sea salt & pepper to taste


Preheat oven to 400 degrees.  Slice tomatoes in half, place in baking dish, drizzle with olive oil, salt & pepper.  Bake for 20 minutes and serve. Bon Appetit!

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