Oven Roasted Tomatoes

Oven Roasted Tomatoes

In trying to get in shape, one of my biggest problems is coming up with side dishes that are easy, tasty, and healthy. My go-to side is just salad, but that gets old after a few days in a row. I’m slowly coming up with a few side dishes that I turn to that I’ll cook over and over again and not get sick of. One of those is this chili garlic broccoli, and another is this roasted tomato dish. A little olive oil and some spices followed by a an hour in the oven make these roasted tomatoes both simple and delicious. Add a little feta cheese at the end, and yum!

Start by cutting the tomatoes in half, then toss them with a little olive oil, fresh herbs (or dried, if you don’t have fresh), and some salt and pepper.

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Place them cut side down on a baking sheet with a silpat, and roast them at 375°F for 1 hour, or until they’re wrinkled and soft.

Oven Roasted Tomatoes-2

Top with feta cheese and enjoy!

Oven Roasted Tomatoes-6

Oven Roasted Tomatoes
Prep time
Cook time
Total time
Recipe adapted from David Lebovitz
Recipe type: Side Dish
Serves: 4
  • 1 pound tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons each chopped fresh thyme and rosemary, or 2 teaspoons dried
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅔ cup crumbled feta cheese
  1. Preheat the oven to 375°F
  2. Slice tomatoes in half, removing stem if desired. Toss with olive oil, then sprinkle with spices, salt, and pepper.
  3. Place cut side down on a baking sheet, and bake for an hour, or until wrinkled and soft.
  4. Remove from oven, and turn cut side up, and place feta cheese on top.


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