Here is a quick and delicious oven-roasted tomato recipe with thyme and feta. These tomatoes will make the perfect side dish, or try them bruschetta-style on top of your favorite bread!
Because of how ubiquitously used in Mediterranean cooking tomatoes are, in my limited knowledge, I thought they had always existed in the Mediterranean region. As if from the beginning of time, they just appeared on their own. But then I found out, leafing through Mediterranean Cookbook, that tomatoes likely made their debut first in Spain via ships coming from South America. And by the 17th century, they had spread throughout the Mediterranean region. (Okay, so 17th century feels like the beginning of time to me.)
There is not a truly Mediterranean kitchen that does not frequently use tomatoes. Fresh; canned; roasted; stewed, tomatoes are a prominent ingredient in Mediterranean cooking– almost a symbol of the Mediterranean diet.
In general, cooking tomatoes comes with extra health benefits since it increases the availability of lycopene, one of the main antioxidants in tomatoes. Roasting tomatoes, though, is a sure way to perfect their flavor; and it is also a great technique for preserving them.
Tomatoes in all shapes and sizes are plentiful these days. I love to cook seasonally, when ingredients are at their best, but the beauty of today’s oven-roasted tomato recipe is that whether tomatoes are in or out of season, they turn out great.
This oven-roasted tomato recipe is the perfect quick side dish. You simply toss some Campari tomato halves with olive oil, lime juice and spices, then roast them in the oven for a few minutes. And for good measure, I garnished mine with feta cheese and fresh mint leaves.
So how about a little more tomato in your diet?
Here is the step-by-step for this quick oven-roasted tomato recipe:
(print-friendly recipe to follow)
Preheat the oven to 400 degrees F.
On a heavy baking sheet, toss the tomato halves with the olive oil, lemon juice, salt, thyme and sumac.
Place the baking sheet on the middle rack in the preheated oven. Roast the tomatoes for 15-20 minutes or so. Transfer the baking sheet to the oven’s top rack and broil briefly (watch carefully).
Remove the tomatoes from the oven and top with the feta cheese. If you like, add a generous garnish of fresh mint leaves or fresh parsley leaves.
Quick Oven-Roasted Tomato with Thyme and Feta
- Cuisine: Mediterranean
- 14 Campari Tomatoes, halved
- 1/4 cup olive oil
- 1/2 lemon, juice of
- 1 1/2 tsp dried thyme
- 1 tsp sumac
- 1/2 cup Feta cheese
- Fresh mint leaves or fresh parsley leaves, stems removed
- Preheat the oven to 400 degrees F.
- On a heavy baking sheet, toss the tomato halves with the olive oil, lemon juice, salt, thyme and sumac.
- Place the baking sheet on the middle rack in the preheated oven. Roast the tomatoes for 15-20 minutes or so. Transfer the baking sheet to the oven’s top rack and broil briefly (watch carefully)
- Remove the tomatoes from the oven and top with the feta cheese. If you like, add a generous garnish of fresh mint leaves or fresh parsley leaves. Enjoy!
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