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Roasted Sweet Tomatoes

What I love about this salad is that it improves with time and is tasty and multiple temperatures. Which means it is a treat to eat all week leftover.



6 ripe tomatoes

1 Tablespoon olive oil

1 Tablespoon unsweetened silan

Coarse salt


Directions (preheat the oven to 250 C, 500 F)1.

Slice the tomatoes into quarters

Put them on a lined baking sheet in a single layer not to crowded

Drizzle the olive oil and salt and then the silan last over the tomatoes

Roast until the natural sugars and silan caramelize over the tomatoes

Store with the juice and serve at room temperature or cold.

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