Cooking with Aubrey

Get Out N' PlayRoasted Heirloom Tomato Salad

Those first tomatoes of the season feel precious. I prefer to eat them simply and unadulterated. However as the season progresses and the bounty reveal itself; I begin to seek out recipes and get creative, having quenched my initial desire for summer’s signature vegetable.

While this recipe is easy, it certainly isn’t quick, as the tomatoes need time to roast and caramelize. When the tomatoes are roasting I can tend to other parts of dinner (or the household). Think of the additions as a guideline and a starting point, customizing the meal to fit your palate. 

Roasted Heirloom Tomato Salad



  • 2 lbs heirloom tomatoes (mix of small heirlooms and cherry tomatoes)
  • ¼ cup olive oil
  • 1 tbsp maple syrup
  • couple of pinches of fine grain sea salt
  • ⅓ cup slivered almonds, toasted
  • 2 Tbsp capers, fried in a bit of oil
  • 6 oz good mozzarella, torn into chunks
  • handful of torn lettuce leaves




  1. Preheat the oven to 350 degrees. Set aside half of the tomatoes, these will go into the salad raw. With the other half slice them in half lengthwise.
  2. In a bowl combine olive oil, maple syrup and salt, stirring to combine. Add the sliced tomatoes and gently stir to coat.
  3. Roast them cut side up, in a single layer. Bake without stirring until the edges start to caramelize and the tomatoes begin to shrink, about 45-­60 minutes. Set aside to cool.
  4. Slice the remaining tomatoes in half. When ready, lightly combine the raw and roasted tomatoes together in a bowl with remaining ingredients.






Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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