Slow roasting creates a bold caramelized taste sensation to tomatoes as well as a meatier texture ideal for adding an intense concentrated flavor when used in a salad, tossed in pasta or as a topping for crostini.

Makes 4-6 Servings


4-5 small field tomatoes
Extra virgin olive oil
Maldon sea salt flakes
2 tablespoons (30ml) fresh thyme leaves


3 cups (750ml) arugula
3 tablespoons (45ml) extra virgin olive oil
1 tablespoon (15ml) balsamic vinegar
½ cup (125ml) feta cheese, crumbled
¼ cup (65ml) sunflower seeds
¼ cup (65ml) pepitas seeds


Preheat the oven to 350°F/180°C.

Line a rimmed baking sheet with parchment paper.

Core the tomatoes and cut in ½” (1.5cm) slices, laying the tomato on it’s side before slicing to create a center cut. Arrange the slices on baking sheet so the edges touch. Sprinkle with salt and fresh thyme leaves. Generously drizzle the tomatoes with olive oil. Place the baking sheet on the center rack of the oven and bake for 1½ - 2 hours until the tomatoes become a dark reddish color and start to brown around the outer edges. Remove from the oven and let cool on the baking sheet allowing them to collapse as they cool to room temperature.

Prepare the salad dressing by mixing together the olive oil and balsamic vinegar. Add the arugula and feta cheese to a large salad bowl and toss. Place the roasted tomatoes on top of arugula. Garnish with sunflower and pepitas seeds, drizzle with the salad dressing and serve.

Tomatoes can be refrigerated in a sealed jar for up to a week.