At Connecticut Country House, we welcome tomato season every year with open arms and mouths. Freshly picked tomatoes from the kitchen garden are quickly incorporated into all manner of deliciousness. Whether tossed into a crisp and refreshing garden salad, incorporated into a fabulous Caprese Salad, or a savory Oven-Roasted Tomato Spread, these garden stars always make our summertime meals shine.

This recipe, enjoyed as a side to a sizzling steak or paired with a juicy Marvelous Murph Burger, is from our ever-changing line-up.

Give them a try! They’re that amazing!

Love, Nora


Garlic Roasted Garden Tomatoes


4 fresh garden tomatoes, medium to large

1 large, or 2-3 medium garlic cloves, peeled and finely minced


Kosher salt and fresh ground pepper

2 tablespoons of unsalted butter


Place oven rack in top half of oven. Preheat to 350°F.

Wash, pat dry and halve tomatoes horizontally.

Line a sheet pan with aluminum foil and spray with cooking oil. Place halved tomatoes cut side up on the pan.

Distribute ¼ of a teaspoon of minced garlic on each tomato, spreading evenly.

Add a pinch of salt, pepper, and a healthy pinch of breadcrumbs to each tomato. Top each with dots of sweet butter.

Place pan in oven and bake tomatoes for approximately 45 minutes. Depending on your oven and the size of the tomatoes, they might be done, or may need up to an additional 15 minutes. They should be reduced in height by about half, and the skin on the sides should appear loose.

When the tomatoes are done, turn the oven to broil and cook for 2 to 3 minutes, watching the whole time to make sure the tops brown nicely, but don’t burn.

Serve immediately and enjoy!

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