Oven Roasted Heirloom Tomatoes with Feta

A perfect tomato side dish! Very lightly roasted tomatoes are combined with sliced feta cheese and served with a drizzle of balsamic glaze and lots of fresh herbs. Enjoy warm or at room temperature

By this point in the Summer, you have probably enjoy more than a few lovely, fresh Summer tomatoes. So if you are looking for something just a little bit different to do with them, try these simple, oven baked tomatoes!

I have used heirloom tomatoes here, as it’s hard to beat both their flavour and colour, but this recipe will, of course, work with any tomatoes.

For this dish, the tomatoes are given just a quick roast in the oven – enough to concentrate that beautiful tomato flavour, but not so much that they lose their shape. A few slices of feta cheese are tucked in between the tomatoes and to serve, the tomatoes are drizzled with balsamic glaze and topped with fresh herbs.

And while you can enjoy these tomatoes warm, in the Summer months, I prefer to let them cool to room temperature before eating. It’s like a regular tomato salad, but with super-concentrated tomato flavour!

Ingredients and Substitutions

• Tomatoes – the nicest tomatoes you can find. I’ve used heirloom tomatoes here, for a variety of colours. Add a few colourful cherry tomatoes into the mix as well.
• Feta Cheese – go for the large chunk sold in brine, so you can slice it off to tuck in between the tomatoes. Add a little crumbled feta on top, as well.
• Salt, Pepper and a pinch of white sugar – to season your tomatoes before roasting.
• Olive oil – just a bit to drizzle the tomatoes before roasting.
• Fresh Herbs – if you have an herb garden, grab a bit of everything! Best bets are basil, of course, parsley, oregano, thyme, tarragon and/or rosemary.
• Balsamic Glaze – this is the store-bought balsamic reduction that you can find this in small bottles in with the regular balsamic vinegar at most grocery stores these days (I like the Nonna Pia’s Brand). If you can’t find any, you can easily make your own balsamic reduction with regular balsamic vinegar and a bit of brown sugar. See the Recipe Tips below for how-to.

Recipe Tips

• Once your tomatoes are roasted, let them sit for a few minutes, then drain or spoon off the liquid in the bottom of the pan (if you want to just serve from the pan) or use a slotted, flat spatula to transfer the tomatoes to a platter, leaving the liquid behind. The colourful tomatoes make a lovely and impressive platter if you’re entertaining!
• As noted, you can serve this tomato salad warm from the oven, but in warmer weather, I enjoy it at room temperature. Simply make a bit ahead and let it cool to room temperature, before serving.
• Don’t add the herbs or balsamic glaze until you are ready to serve.
• Speaking of herbs, use whatever fresh herbs you have! Options include basil, of course, parsley, tarragon, oregano and/or rosemary. I left the herbs very coarsely chopped here, for the photos, but you probably want to chop them a bit finer to make eating them a little easier :) If you don’t have any fresh herbs, go ahead and make a small mix of assorted dried herbs and sprinkle on.
• You can make your own balsamic glaze by combining 4 parts balsamic vinegar with 1 part brown sugar (so 1/4 cup balsamic vinegar to 1 Tbsp brown sugar, for example) and simmering in a saucepan until it reduces down and thickens up.

How to Serve Roasted Heirloom Tomatoes

I usually serve these oven roasted tomatoes as a side dish, either warm or at room temperature. (If making ahead, you can refrigerate until close to serving, but remove from the refrigerator a bit ahead so they come to room temperature, to serve).

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Get the Recipe: Roasted Heirloom Tomatoes with Feta and Herbs

Lightly roasted tomatoes and feta cheese, topped with a balsamic glaze and fresh herbs.

5 stars from 9 ratings

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Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Resting Time:: 15 minutes mins

Total Time: 35 minutes mins

Yield: 6 servings

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Ingredients

For the tomatoes:

• 3 large tomatoes, heirloom recommended
• 8 oz cherry tomatoes, multi-coloured are nice
• 1 Tbsp Extra Virgin Olive Oil
• Salt, pepper and a pinch of sugar
• 3 oz feta cheese, sliced into 1/2-inch planks, plus some extra crumbles

For serving:

• 1/3 cup fresh herbs, chopped, such as basil, parsley, thyme, rosemary, tarragon etc.
• Balsamic Glaze, for drizzling *See Notes for how to make your own.

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Instructions

 

• Preheat oven to 425F.
• Slice tomatoes and arrange in a mostly single layer in a 9x13-inch pan, slightly overlapping here and there. Halve the cherry tomatoes and scatter them about in between the slices (I like to keep them seed-side up). Slice feta into about three 1/2-inch slices and tuck them between the tomato slices, then scatter some crumbled feta over-top. Drizzle the the olive oil, season well with salt and pepper and if you like, a pinch of sugar (to bring out the sweetness in the tomatoes).
• Roast the tomatoes in the preheated oven for about 20 minutes, or just until the tomatoes have released their liquid, but are still holding their shape and colour. Remove from the oven and let stand a few minutes. Spoon off and discard the liquid in the pan (if you want to serve from the pan) or using a slotted, flat spatula, carefully transfer the tomatoes and feta to a serving platter. *At this point, you can serve the tomatoes while they are still warm, but I think they are nicest at about room temperature, if you want to let them stand to cool further.
• When ready to serve, drizzle with balsamic glaze and sprinkle with chopped herbs.

Notes

Make your own balsamic glaze by combining 4 parts balsamic vinegar with 1 part brown sugar in a small saucepan and simmering until it thickens (eg. 1/4 cup balsamic vinegar with 1 Tbsp brown sugar).

Cuisine: American, Canadian

Course: Side Dish

Author: Jennifer Maloney

Calories: 82kcal, Carbohydrates: 6g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 13mg, Sodium: 169mg, Potassium: 325mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1283IU, Vitamin C: 26mg, Calcium: 88mg, Iron: 1mg

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