Roasted Tomatoes on Toast

This is one of my favorite Sunday morning breakfasts. It’s dead simple and delicious. Do I say that about all the food I write about here? Sorry. If I ever post about something that’s horrible, I’ll be honest. Anyway, tomatoes on toast (adapted from my mom’s English recipe tomahhhtoes on toast) is great. Here’s how it’s done:

First, slice some Roma tomatoes lengthwise (2 for each person) and cut the bottoms off so they stand on their own. Arrange them on a parchment-lined baking sheet. With me? Ok.

Season with salt and pepper. Don’t be shy.

Drizzle with good quality olive oil.

And roast in the oven until they look like this. Don’t be scared of the black. Black is good. Once you go black … you’ll never eat a raw tomato again.

Serve on buttered toast and garnish with fresh basil and Parmesan cheese. Thank me later.


  • 2 large Roma tomatoes per person
  • Kosher salt
  • Freshly ground black pepper
  • Good quality extra virgin olive oil
  • 1 handful chopped fresh basil
  • Freshly grated Parmesan cheese
  • 1 loaf of rustic, whole grain bread


  1. Preheat oven to 400 degrees
  2. Slice tomatoes in half lengthwise
  3. Cut a thin slice from the base of tomatoes so they stand flat
  4. Place tomatoes on a parchment-lined baking sheet
  5. Season with salt and pepper
  6. Drizzle with olive oil
  7. Roast in oven for approximately 45 minutes, checking after 30.
  8. Tomatoes are done when the juices on the tray are a little charred
  9. Serve on buttered toast
  10. Garnish with chopped basil and Parmesan cheese to taste



2 thoughts on “Roasted Tomatoes on Toast

  1. Fiona,

    Love your simple recipe and your conversational style of writing. Now, I’ve one more option to add to my boring repertoire of breakfast ideas. Thanks.

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