Marla's Montana Cowgirl Weekend
Almond Roasted Heirloom Tomatoes

Almond Roasted Heirloom Tomatoes



I have been wanting to post this tomato recipe forever! Believe it or not these photos were taken late last summer.

Then fall hit, life sped ahead and heirloom tomatoes were no longer in season. Now however they are back in full force. These tomatoes are baked not fried, but are reminiscent of really good comfort food.

Roasting the tomatoes with almond meal makes these perfect for  salad toppers ~ also great as a hearty, healthy side dish. Perfect for folks on a grain free, Paleo diet.

I love the look of these tomatoes so much I had to include them in my photography portfolio.

I savor all of their silly lumps, bumps and beautiful coloring…they are the perfect food supermodels.

But then again I guess supermodels don’t want any lumps and bumps…


They make me smile.



Almond Roasted Heirloom Tomatoes are baked not fried.

Breaded without traditional flour breading (blanched almond meal) …they are not fried green tomatoes. Though they taste as great. Without the fried part.

Be sure to top with some fresh herbs.


What are your favorite recipes that use tomatoes? Do you grow them in your garden?


Almond Roasted Heirloom Tomatoes

Rating: 51

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 2-4 servings

Almond Roasted Heirloom Tomatoes


  • 4 Heirloom Tomatoes, slice into 1/4 inch rounds
  • 1/2 cup blanched Almond Meal
  • pinch of Garlic Salt
  • a few pinches dried Herbs: parsley, basil, thyme, rosemary (your choice)
  • Cracked Black Pepper
  • Smoked Paprika
  • Olive Oil spray
  • Fresh Herbs for garnish


  • Preheat oven to 375 degrees F with the rack in the middle. In a bowl whisk together the almond meal with garlic salt, dried herbs, pepper smoked paprika. Dip both sides of the tomato slices in the flour mixture. Place tomatoes on a lined cookie sheet in a single layer. Spray with some olive oil. Bake about 30 minutes or until slightly browned and crispy. You can flip 1/2 way through cooking time if desired. Spray again with the oil if you do this.

Baked Tomato Recipe Links

39 Responses to Almond Roasted Heirloom Tomatoes

  1. gorgeous tomatoes AND I am that green surface!! etsy, ebay or a local find? Ive been having some luck on ebay and etsy, almost too much luck :) but it’s nice to see things in person and really examine what you’re getting before just clicking to purchase :)

    • Michelle, it is a great way to amplify the great flavors of these tomatoes :) Simple is best, especially when you have such wonderful fresh ingredients!

  2. I’m so glad you did post this recipe Marla! Like you I love the look of these and all heirloom tomatoes! And you’ve captured them so beautifully in your photos. This dish sounds so unique and perfect to highlight the great flavor of freshly ripe tomatoes.

  3. These look amazing! I saw them when you posted them last month but, I just found them again on Tastespotting and they made my mouth water. I think I am going to try and bake up a batch of these beauties this weekend. Hope you enjoyed your trip to Alaska!

  4. This is not an evaluation of your reciepe it is about heir tomatoes alone.Heirlooms are over rated and contain to much water. After all these years of growing my own tomatoes(55yrs) the old tried and true crop is the best.Heirlooms have too much water(not due to over watering).Mushy,very very thin skinned,to difficult to blanche plus over priced/over rated. At this point even the CAMPARI TOMATOS have more flavor…I choose for cooking in the winter, San Marzano fire roasted tomatoes in a can,they have a rich flavorful more robust taste,close to the ones i can and freeze myself.Actually,I can no more since I have a choice of quality canned San Marzanos.ThankYou, B.B.

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