Roma tomatoes tossed in olive oil, garlic, and salt and pepper are roasted until they are tender bringing out the natural sweetness and concentrating the rich tomato flavor. Topped with melted parmesan cheese, these Roasted Roma Tomatoes are flavorful and delicious any time of the year.
Fresh tomatoes reach their peak in the summer, and there are so many ways to enjoy the summer tomato harvest, it can sometimes be hard to pick a favorite. But these tender and flavorful Roasted Roma Tomatoes topped with melted parmesan cheese definitely deserve a spot near the top of the list.
In fact, these tomatoes have become one of Steve’s favorite side dishes this summer (we have honestly been making them almost once a week over here). What makes that even more impressive is that before these tomatoes, I don’t think I ever really saw Steve eat a tomato. Sure he’ll have them sliced on sandwiches or cooked in tomato sauce, but eating just a big tomato, absolutely not… until now.
By roasting the tomatoes with simple seasonings and topping them with some melted cheese, the rich tomato flavor and sweetness of the roma tomatoes comes through. The tomatoes are soft and tender, but not mushy, and the melted cheese adds a richness as it melts into each tomato. Honestly, the pictures I took really don’t do these tomatoes justice.
How Do You Make Quick Roasted Roma Tomatoes?
These Roasted Roma Tomatoes are so easy to make, they are great to throw together in a few minutes, then they cook away while I finish cooking the rest of dinner.
Here are the simple steps:
- Slice the tomatoes: Slice each tomato in half lengthwise.
- Coat tomatoes in the seasonings: Mix the minced garlic and olive oil in a medium bowl, then add each tomato tossing it around to coat. You will want to make sure the oil coats both sides. I also like to press each tomato into the oil slightly to make sure the garlic sticks in the crevices. Spread the coated tomatoes in casserole dish and season both sides liberally with salt and pepper. Arrange tomatoes cut side up.
- Bake & top with cheese: Bake the tomatoes in a preheated oven at 400° for 30 – 40 minutes. The tomatoes should start to soften, but not be mushy. Top with shredded parmesan and bake an additional 10 – 15 minutes until cheese is melted and just beginning to brown. The total cooking time will depend on the size and ripeness of your tomatoes. Larger tomatoes and those that are less ripe will take longer.
Roasted Roma Tomato Variations
Another great thing about this Roasted Roma Tomato recipe is its versatility. From the seasonings to the cheese, you can mix up the flavors depending on your tastes. Here are some options we like:
- Sprinkle on your favorite seasoning before baking, such as dried Italian seasoning, dried parsley, rosemary, thyme, or red pepper flakes.
- Substitute the parmesan for another cheese such as feta, provolone, mozzarella, or even the St. Louis favorite, provel.
- Top with fresh basil, parsley or tarragon after baking.
- You could also leave the cheese off to keep these Roasted Roma Tomatoes vegan, and they would still be delicious.
These simple Roasted Roma Tomatoes are a great summer side, but since good roma tomatoes are available pretty much all year round, these can be enjoyed any time of year.
Looking for more quick and easy side dishes? Check out some of my favorite recipes:
- Easy Roasted Broccoli
- Grilled Rosemary Potato Wedges
- Easy Blistered Green Beans
- Roasted Delicata Squash and Onions with Apple Cider Reduction
I hope these garlicky roasted tomatoes become as popular in your home as they are in ours!
Roasted Roma Tomatoes
Ingredients
- 4 roma tomatoes
- 2 cloves garlic, minced (add one more for extra garlic flavor)
- 2 tbs extra virgin olive oil
- salt and pepper (to taste)
- ¼ cup shredded parmesan cheese
Instructions
- Preheat oven to 400°
- Slice each tomato in half lengthwise.
- Mix the minced garlic and olive oil in a medium bowl, then add each tomato tossing it around to coat. Make sure the oil coats both sides, pressing each tomato into the oil slightly to make sure the garlic sticks in the crevices. Spread the coated tomatoes in casserole dish and season both sides liberally with salt and pepper. Arrange tomatoes cut side up.
- Bake in preheated oven for 30 - 40 minutes. The tomatoes should start to soften, but not be mushy. Top with shredded parmesan and bake an additional 10 - 15 minutes until cheese is melted and just beginning to brown.