These Quick and Easy Roasted Tomatoes come together in no time, and take only take 15 minutes in the oven. They make for a great appetizer, snack, side dish, or shareable party dish (or in my case… lunch)! The sweetness of the fresh tomatoes and the savory nature of the olive oil, spices, and cheese are a perfect combination.
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It’s August in Minnesota, and the tomatoes in our garden are ripening in full force. I’ve been looking for new ways to cook with ALL of the fresh tomatoes we have. Garden fresh tomatoes are sweet, juice, and excellent eaten on their own. However, you can only eat so many tomatoes on their own (and we certainly do!) before you start looking for new ways to eat them.
To remove the seeds from the tomatoes, I’ve found that the end of a vegetable peeler works very well! Just scrape out the seeds after your tomato is halved. You can also use it to remove the top of the tomato core, near the stem (before halving).
I wanted to make fresh oven roasted tomatoes that didn’t take all afternoon, but still have that savory roasted tomato flavor. These were the answer! I found several other recipes that only called for about 15-20 minutes in the oven, and went from there. I almost always use dried herbs for my recipes, because we don’t go through fresh ones when we buy them. And the dried ones are always there – no grocery run required.
I made these Quick and Easy Roasted Tomatoes this afternoon, and promptly ate almost the whole batch up for lunch. They’re that good! I also plan on making more for dinner tonight when my parents come over.
These oven roasted tomatoes are also allergy friendly for the Top 8 allergens, if you use your favorite DF cheese shreds.
Quick and Easy Roasted Tomatoes
Ingredients
- 8 fresh Roma Tomatoes, halved and seeds removed
- 2 Tbsp olive oil
- 1 tsp Italian seasoning
- 1/4 – 1/2 tsp minced garlic (may use more, if desired)
- 1/4 tsp salt
- 1/2 cup shredded mozzarella cheese OR favorite DF substitute
- 1/2 tsp dried parsley
Optional
- 1-2 tsp balsamic vinegar
Instructions
- Preheat oven to 375F.
- In a medium bowl, stir together olive oil, minced garlic, Italian seasoning, and salt. Stir in tomatoes, thoroughly coating each piece with oil mix.
- Place tomatoes skin side down on a baking sheet. If there is oil left over in the bowl, I like to spoon it into the tomato halves.
- Stir parsley into mozzarella cheese. Top each tomato with cheese/parsley mix, distributing evenly amongst the slices.
- Bake at 375F for 15-17 minutes (longer if Romas are large), or until cheese is melting and just starting to brown. Serve warm. Optional – drizzle balsamic vinegar over tomatoes before serving.