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Fresh-Roasted Tomato Pizza


For roasted tomatoes

6 to 10 tomatoes (any size or color)

2 Tbs olive oil

1/2 tsp salt

1 tsp fresh oregano, thyme, or parsley

For pizza

1 pizza dough (or 3-4 toasted slices of bread)

2 Tbs melted butter or olive oil

¼ cup finely grated parmesan or other hard cheese

2 Tbs chopped fresh oregano, basil, or other herbs to garnish the pizza after it comes out of the oven


1. Preheat oven to 275 degrees.

2. Cut small tomatoes in half, and larger ones into wedges. Mix tomatoes in a bowl with olive oil, salt, and herbs. Place in a single layer on a rimmed baking sheet and slow roast in the oven for an hour or more.

3. Stretch the pizza dough and put on a pizza stone or cookie sheet. Bake in a hot oven (400 degrees) 3-5 minutes until dough has started to crisp slightly. Remove crust and use a fork to pierce any air bubbles. Use a brush to spread the melted butter or olive oil on the crust. Scatter the roasted tomato pieces on top, and sprinkle with the cheese. Bake 8-10 minutes, or until crust is crisp. Remove from the oven and sprinkle with fresh herbs. Enjoy!

Pre-roasting the tomatoes for an hour or more in a slow oven (about 275) evaporates the water and concentrates the flavor, making powerful little flavor packets.

Makes 1 pizza or 3-4 pizza-breads