This delicious roasted tomato recipe by Ina Garten is a quick and simple way to elevate any meal. Perfect as a side dish or appetizer, it features juicy tomatoes topped with creamy pesto and melted Parmesan. With flexible ingredients you likely already have, it’s easy to make and bursting with flavor—serve it hot, warm, or at room temperature!
Recipe Ingredients:
- 2 to 2½ lb large red tomatoes
- 3 tbsp good olive oil
- 2 tsp dried oregano
- Kosher salt
- ½ tsp freshly ground black pepper
- ½ c pesto, store-bought or homemade
- ½ c freshly grated Parmesan cheese
How To Make Tomatoes Roasted With Pesto?
- Preheat the oven: Preheat to 220°C / 425°F.
- Prepare the tomatoes: Core the tomatoes, then slice them into 1.25cm / ½-inch-thick rounds. Arrange in a single layer on a baking tray.
- Season the tomatoes: Drizzle with the olive oil and sprinkle with the oregano, salt, and black pepper.
- Bake initially: Place the tray in the oven and bake for 10 minutes.
- Add pesto and Parmesan: Remove the tray from the oven, spread pesto over each tomato slice, and top with Parmesan cheese.
- Bake again: Return to the oven and bake for an additional 7–10 minutes, until the cheese is melted and lightly golden.
- Serve: Carefully transfer the tomatoes to a serving plate using a spatula, sprinkle with a pinch of extra salt, and enjoy hot, warm, or at room temperature.
Recipe Tips:
- Choose ripe tomatoes: Use fresh, ripe, and firm tomatoes for the best flavor and texture. Overripe tomatoes can become too mushy after roasting.
- Spread pesto evenly: Apply an even layer of pesto on each tomato slice to ensure every bite is packed with flavor.
- Grate fresh Parmesan: Freshly grated Parmesan melts better and gives a more delicious, golden crust compared to pre-grated cheese.
- Don’t overcrowd the tray: Arrange the tomato slices in a single layer with space between them to allow even roasting.
- Taste and adjust seasoning: After baking, sprinkle a little extra salt if needed to enhance the roasted flavors. Taste before serving!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover roasted tomatoes cool to room temperature. Transfer them to an airtight container and refrigerate for up to 3 days.
- Reheat: Place the tomatoes on a microwave-safe plate, cover loosely, and heat on medium power for 1–2 minutes.
Nutrition Facts
- Calories: 180 kcal
- Total Fat: 15 g
- Saturated Fat: 3 g
- Cholesterol: 5 mg
- Sodium: 350 mg
- Potassium: 400 mg
- Total Carbohydrate: 8 g
- Dietary Fiber: 2 g
- Sugars: 5 g
- Protein: 4 g
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Ina Garten Tomatoes Roasted With Pesto
Description
This delicious roasted tomato recipe by Ina Garten is a quick and simple way to elevate any meal. Perfect as a side dish or appetizer, it features juicy tomatoes topped with creamy pesto and melted Parmesan. With flexible ingredients you likely already have, it’s easy to make and bursting with flavor—serve it hot, warm, or at room temperature!
Ingredients
Instructions
- Preheat the oven: Preheat to 220°C / 425°F.
- Prepare the tomatoes: Core the tomatoes, then slice them into 1.25cm / ½-inch-thick rounds. Arrange in a single layer on a baking tray.
- Season the tomatoes: Drizzle with the olive oil and sprinkle with the oregano, salt, and black pepper.
- Bake initially: Place the tray in the oven and bake for 10 minutes.
- Add pesto and Parmesan: Remove the tray from the oven, spread pesto over each tomato slice, and top with Parmesan cheese.
- Bake again: Return to the oven and bake for an additional 7–10 minutes, until the cheese is melted and lightly golden.
- Serve: Carefully transfer the tomatoes to a serving plate using a spatula, sprinkle with a pinch of extra salt, and enjoy hot, warm, or at room temperature.
Notes
- Choose ripe tomatoes: Use fresh, ripe, and firm tomatoes for the best flavor and texture. Overripe tomatoes can become too mushy after roasting.
- Spread pesto evenly: Apply an even layer of pesto on each tomato slice to ensure every bite is packed with flavor.
- Grate fresh Parmesan: Freshly grated Parmesan melts better and gives a more delicious, golden crust compared to pre-grated cheese.
- Don’t overcrowd the tray: Arrange the tomato slices in a single layer with space between them to allow even roasting.
- Taste and adjust seasoning: After baking, sprinkle a little extra salt if needed to enhance the roasted flavors. Taste before serving!
Ina Garten Tomatoes Roasted With Pesto