Eating in Colour: Roasted Heirloom Tomato Salad

After a long wait, Spring is finally here. Time to clean out your home and stock up that fridge with all the fresh produce this season has to offer. Wider varieties of vibrant fruits and veggies have begun to populate grocery stores and markets all over the city. Heirloom tomatoes and summer squash specifically. Summer squash, or zucchini, grow like weeds and have a wonderfully sweet flavor that tastes like summer. Heirloom tomatoes range from golden yellow to deep purple in colour, and have a very soft and meaty texture. Their unusual shape lends them well to salads or roast dinners that preserve and showcase their eccentricities.

First up is:

Roasted Heirloom Tomato Salad


  • 2 large heirloom tomatoes
  • 2 cups mini heirloom tomatoes, mixed
  • 2 tbsp olive oil
  • A few pinches of salt and pepper
  • Fresh basil
  • Half a lemon

Line a sheet pan with parchment paper and preheat the oven to 375F.

Cut the large tomatoes into thick slices. Toss all of the tomatoes together with olive oil. Spread them out on the pan and sprinkle with a bit more salt and freshly ground black pepper. Roast for 45 minutes, until they look shriveled and sweet.

Serve on a platter with ripped fresh basil and a squeeze of lemon juice.

Serves 2

About author

Amanda Orlando is the co-founder of, and the author and photographer of Allergen-Free Desserts published in May 2015. She often writes for other publications and blogs. When she's not writing or taking photos, she works as a buyer at Indigo Books & Music, in Toronto. Follow her on Instagram and Facebook @everydayallergenfree and on @EAFLifestyle.