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slow-roasted tomatoes

Baking tray filled with delicious juicy oven roasted tomatoes with large serving spoon

Spring is in the air.

I’m ready, spring.  Bring it on!

I’ve finally stopped lamenting over our lack of snow this winter. I’ve come to terms with it. I’ve moved quickly through the five stages of grief and jumped from denial straight to acceptance.

It doesn’t hurt that this weekend is daylight savings time. Easter is right around the corner and spring will officially arrive in exactly 11 days (per my 7-yr-old, who obviously should be in charge of my calendar).

Another month and asparagus will be sprouting up everywhere. Oh, happy day!!

Spring is a time for new beginnings. And it’s in this spirit that I want to share a cookbook with you. A new cookbook that a foodie friend of mine wrote and it’s just been released.

I’m so excited for my friend I can barely contain myself. It’s her new beginning of being an accomplished author; where this new path might lead her is anyone’s guess. But she’s so talented and driven that I’m certain it will lead someplace wonderful.

Congratulations, Kelsey!!

I met Kelsey a year and a half ago when were both chosen to tour Willamette Egg Farm in Oregon. She was kind enough to film a video of me cooking eggs with Jeffrey Saad (<—- a wonderful person who has become a friend and a mentor of sorts, watch his show!!!) and I remember thinking that it was such a kind, selfless thing for her to do.

And now her cookbook has been released and it’s with much happiness that I can finally help her in return. The book is really great with a lot of practical yet sophisticated recipes that anyone can master. It’s called “The Naptime Chef: Fitting Great Food into Family Life” which is also the name of her food blog.

I’m sharing her recipe for slow-roasted tomatoes. Roasted tomatoes are something I make often but have never shared with you plus it’s an easy “trick” that everyone should know how to do; the flavor is amazing. It’s a wonderful way to get more flavor from supermarket tomatoes in the winter and to use up a surplus of tomatoes in the summertime. I typically toss them with pasta or make a killer bruschetta with either capers and goat cheese or fresh mozzarella, basil and a balsamic glaze. The roasting concentrates their flavor and they become very soft and sweet.

cherry tomatoes

Trust me, if you haven’t had them, you really must make some immediately.

In the meantime, would you be interested in receiving a copy of Kelsey’s book? If so, please leave a comment below and you’ll be entered into a drawing for one copy. The giveaway ends next Friday, March 16th at midnight, EST. I’ll notify you the next day if you’re the winner! {US residents only, please}


Kelsey’s Slow-Roasted Tomatoes

  • 1 dozen tomatoes (cherry, plum, beefsteak or heirloom), quartered, stems and cores removed*
  • 6 garlic cloves, unpeeled
  • olive oil
  • kosher salt
  1. Preheat oven to 250F. Line an 18×13-inch jelly roll pan with aluminum foil that extends up and over the edges of the pan.
  2. Place the tomatoes cut-side u on the prepared baking pan and scatter the unpeeled garlic cloves around the pan. Drizzle everything with olive oil until all of the tomatoes are lightly coated with a slick of oil. Sprinkle 2 or 3 large pinches of kosher salt over the tomatoes and garlic.
  3. Place the pan on the middle rack in the oven and roast the tomatoes for about 3 hours or until tomatoes are shriveled and lightly browned with a little bit of juice and oil gathered in the center.

*I like to use cherry tomatoes and just roast them whole; both ways are delicious


roasted tomatoes

Kristy Bernardo
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