Roasted Tomatoes Fresh Basil & Parmesan
Juicy roasted tomatoes are the most delicious and easiest appetizer or side dish. Roasting them (with a little olive oil, basil, and parmesan) brings out every deliciousness!
Roasted tomatoes make a great appetizer, side dish for Italian dishes, or a delicious addition to your favorite pasta recipes!
Oven Roasted Tomatoes
Is anyone else a super tomato fan? I love tomatoes in any form! Especially these oven roasted tomatoes. they want. die. for. Gorgeous color, full of garlic, salt, balsamic vinegar, basil, and a sprinkle of parmesan cheese on top—yes, please!
Roasted tomatoes are the perfect side dish for many main dishes. Tomatoes are delicious with just about anything. Meat, chicken, pasta, casseroles and more!
Plus, tomatoes are super healthy and contain a lot of vitamins. Tomatoes are rich in vitamin C, which is a good antioxidant. They also contain potassium, folic acid, and vitamin K.
Which tomatoes to use?
Almost all tomatoes can be roasted. Cherries, grapes, Italian plums, romaine or cocktails.
Here are some baking tips:
- Roasting time: Larger and tougher tomatoes will require longer roasting times. Smaller tomatoes will roast faster, so watch carefully.
- Skin: Keep it or take it off – it’s all up to you
- Mixed Yellow: Yellow tomatoes are equally delicious and add a beautiful touch.
- Slicing: Small tomatoes like grape tomatoes don’t need to be cut in half, but larger tomatoes definitely do.
- On the vine: Smaller tomatoes can be roasted on the vine, and it performs amazingly. All steps or the same, minus half.
How to Roast Tomatoes
Prepare. Make sure the oven is preheated to 450 degrees. Wash the tomatoes and cut into quarters.
coat. Take a large bowl and add olive oil, balsamic vinegar, minced garlic, basil, parmesan, garlic salt and pepper. Pour the tomato quarters into the mixture to cover completely.
bake. Place tomatoes in a greased baking sheet (with lips) and roast for 12-16 minutes.
To use a baking sheet with a lip: Depending on the type and ripeness of the tomato, you may see a lot of liquid released. Using a baking sheet with a lip or one with higher sides will prevent juices from running down the sides and staining the oven.
Another tip is to line the pan with aluminum foil or parchment paper. This will help the tomatoes not stick to the bottom and help with easy cleanup. Win-win!
condiment: These roasted tomatoes are super easy to season. Just choose your favorite combination to sprinkle on top.
- minced garlic
- cheese, such as parmesan or feta
- Herbs, such as basil, thyme, parsley, marjoram, rosemary
store + use leftovers
storage: Place remaining tomatoes in an airtight container and refrigerate for 5-7 days. They are delicious and can be put on a salad or pizza.
You can freeze leftover roasted tomatoes. The texture changes and you won’t want to eat them on their own or as a salad topping. However, you can use them in sauces and soups where canned tomatoes are usually used.
I would divide them into ½ cup to 1 cup servings. Place the portions into individual Ziploc bags, then place all allocated bags into the larger freezer-safe Ziploc. Freeze for 4-6 months.
Our Favorite Ways to Use Leftover Roasted Tomatoes:
These roasted tomatoes are great with:
Course Side Dishes
Prep time 10 minutes
Cook Time 12 minutes
Total time 22 minutes
Serving Size 4
Calories 82 kcal
by Lil’ Luna
- 4-5 tomatoes large
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced garlic
- 2 tablespoons fresh basil, chopped
- 1/4 cup shredded Parmesan cheese
- garlic salt
- black pepper
Preheat oven to 450.
Wash the tomatoes and cut into quarters.
In a large bowl add olive oil, balsamic vinegar, minced garlic, basil, parmesan, garlic salt and pepper. Tomato cubes toss into mixture and coat.
Place tomatoes in a greased baking sheet (with lips) and roast for 12-16 minutes.