This Baked Tomato Side Dish with Feta Cheese and Balsamic Vinegar pairs with just about any protein you pull of the grill! Or serve it up on toasted baguette slices or with crackers for an easy summer appetizer.
In the summertime, my favorite way to eat tomatoes will forever be sliced with nothing but a sprinkling of sea salt. They’re so sweet and intensely flavored, it always makes me realize that the lookalike imposters available in the supermarket the rest of the year resemble real tomatoes in appearances only. However, there is no comparison in terms of flavor.
How to Roast Tomatoes in the Oven
Roasting tomatoes in the oven is easy to do, and results in tomatoes that are soft, sweet bursts of intense flavor. There are all kinds of different ways you can roast tomatoes…
- You can do them low and slow in the oven
- Roast them confit-style submerged in olive oil with a few cloves of garlic and some fresh rosemary or thyme
- Slice them first or leave them whole
- And use just about any variety you like, such as Roma tomatoes, cherry tomatoes, or even just your average garden tomato (although I admit, I don’t typically roast heirlooms; their flavor and texture is too perfect as-is)
I’ve found that the easiest way to roast tomatoes is as follows: cut them in half, arrange them cut-side-up in a baking dish, drizzle generously with extra-virgin olive oil, sprinkle with salt and pepper, and roast them (uncovered) in a 350F oven until they’re starting to turn golden on the bottom, about 1 hour.
What to Serve with this Baked Tomato Side Dish
I often make tomatoes into some kind of salad, but I don’t use them frequently to make a warm side dish like this Baked Tomato and Feta Cheese with Balsamic Vinegar! Tomatoes are equally delicious served warm as they are served cold, and when they’re roasted their natural sweetness is intensified. Garlic is a great savory addition, and if you’ve never tried roasted garlic you’ll be surprised at how mellow and sweet it is. Feta cheese adds richness as well as creamy, salty tang. And you’ll be surprised at how many ways there are to serve this baked tomato side dish!
Here are a few ideas for what to serve this baked tomato side dish with, but you’re only limited by your imagination:
- As a side dish for just about anything you can grill up
- Tossed with your favorite pasta
- Inside an omelet
- Along with leafy greens for a salad
- Made into an appetizer on top of crostini
More Tomato Side Dish Recipes:
- Grilled Zucchini with Quick Tomato-Olive Sauce and Feta Cheese from An Edible Mosaic
- Corn, Tomato, and Basil Sauté from Aggie’s Kitchen
- Balsamic Roasted Tomatoes from Or So She Says
- Parmesan Oven Roasted Tomatoes from Spend with Pennies
- Oven-Roasted Garlicky Grape Tomatoes from An Edible Mosaic
- 1 cup cherry tomatoes, halved
- 3 oz (85 g) feta cheese, cubed
- 4 to 5 cloves garlic, peeled and left whole
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sugar or ½ packet stevia, optional
- 1 pinch black pepper
- Fresh basil, for garnish
- Preheat the oven to 350F.
- Put the tomatoes, feta, and garlic into a 2-cup capacity gratin dish.
- Whisk together the vinegar, oil, sugar, and pepper in a small bowl, and drizzle that on top of the tomato mixture.
- Bake 1 hour.
- Serve warm or at room temperature, garnished with fresh basil.