Roasted Tomato Toast

Unless tomatoes are super-sweet or marinated, I can’t say I am a die-hard fan. But roasted? I can’t get enough. I could eat tray upon tray. Prepared this way, they truly can satisfy ‘sweet cravings’ – they are like candy! For breakfast, I enjoy piled on crispy toast with a layer of egg-less mayonnaise.


2 containers (~560g) Grape tomatoes (I used these guys from, and I used lots of them so I’d have extra tomatoes to nibble on)
4 tbsp Olive oil
1 tsp Himalayan salt
1/2 tsp Pepper
Slices of bread (for toast)
Vegan mayonnaise (I use Earth Island, Hampton Creek or Hellmann’s)


  1. Preheat oven to 300F. Slice grape tomatoes in half and spread out on a parchment lined baking sheet. Drizzle with olive oil and s&p, then toss with your hands to coat.
  2. Roast for around 2 – 3 hours, or until they’ve reached your desired ‘dry / crispiness’. The longer you roast, the sweeter they get.
  3. Once fully roasted, pile onto vegan mayonnaise lathered toast and sprinkle with fleur de sel and fresh pepper.

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