For me, roasted tomatoes are one of my cooking highlights for the month of August. At this time of year, tomatoes abound at our CSA, my Dad’s garden, and in my own patio pots. With so many reliable tomato sources in my life, I’m really able to eat them without abandon for an entire month plus. My husband is altogether less zealous about this prospect. When we were dating, I couldn’t believe when he told me that tomatoes were one of his LEAST favorite vegetables (…or fruits if you’re being technical). Out of all the vegetables to hate out there like lima beans or kale (both of which he likes), somehow he doesn’t have a taste for tomatoes!
I later learned that he loves tomato sauce and when they’re cooked and in dishes. I guess he just has a texture thing with raw tomatoes. That’s why I started embracing the idea of roasting them. An old time favorite in my home has been tomatoes roasted with parmesan and then topped with fresh basil, so I thought why not add a tex-mex twist with queso fresco and cilantro? It may be an overly simplistic recipe, but I find it to be such an easy and tasty addition to dinners on our patio. The bright flavor of the roasted plum tomatoes with the freshness of the queso fresco and cilantro is a perfect addition to grilled chicken or fish seasoned with tex-mex flavors.
- 8 assorted plum tomatoes (4 red and 4 yellow)
- 1 Tbsp olive oil
- Salt and pepper taste
- ⅓ C queso fresco
- 2 Tbsp fresh finely chopped cilantro
- Preheat your oven to 400º F.
- To prep the tomatoes, cut out the stem and the small dry spot at the bottom of the fruit with a tomato knife. Next cut the tomatoes in half lengthwise.
- Lightly brush a cookie sheet with olive oil and then arrange the tomatoes on the sheet with the seed side up. Using basting brush, brush over the top of each tomato with olive oil.
- Bake in a 400º F oven for 45 minutes to an hour, or until most of the juice has evaporated off of the fruit.
- Serve hot with ⅓ C of queso fresco and 2 Tbsp cilantro sprinkled on top.
adina says
August 10, 2015 at 1:51 amI love this recipe and adore tomatoes. My husband is also not a fan, I could never understand that either. He eats cooked tomatoes as well, but rarely fresh.
Rachel says
August 12, 2015 at 11:24 amIt’s so weird! Tomatoes are one of tastiest things about summer. My Dad grows such delicious tomatoes that they’re good enough to pick and eat like apples. One of these days I’m going to have to get him to share his growing secrets with me!
Kristen @ A Mind Full Mom says
August 10, 2015 at 6:48 amRachel, I could eat this daily!!! This is just a flavor bomb!
Rachel says
August 12, 2015 at 11:25 amIt pretty much is a flavor bomb, and it’s such a simplistic recipe that I felt like, as a food blogger, I was cheating posting it!
susan // the wimpy vegetarian says
August 10, 2015 at 4:19 pmI roast tomatoes all July, August and September – they’re just the BEST. Love your addition of queso fresco!
Rachel says
August 12, 2015 at 11:28 amThey are the best! The fact that they’re so easy to make, makes them even better!
Michelle @ A Dish of Daily Life says
August 10, 2015 at 7:33 pmI absolutely love roasted tomatoes…they are best! These look delicious! Love the addition of queso fresco on top!
Rachel says
August 12, 2015 at 11:29 amAll things roasted tomatoes are a fabulous way to add some life dinner. You can pair them with so many culinary traditions, and they’re still the star of the show!