Oven Roasted Tomatoes + A Bonus Recipe!

I use roasted tomatoes with just about everything.  Pasta? Check.  Sandwiches? Check. Sauces? Check. Plain?  Check.  There really isn’t anything that doesn’t taste better with an oven roasted tomato.  I know tomatoes are not in season, but this is a recipe worth making now.  With these cold days we have been having, I love making hearty pastas and sandwiches that boast a delicious roasted tomato flavor. This recipe is also super easy!

When I am really in a time crunch and don’t have any home-roasted tomatoes in the fridge, I buy them at the store.  However, they never come close to the homemade flavor of roasting the tomatoes yourself!  They are also much more expensive when buying them prepared, not to mention near impossible to find organic!  It’s times like this that I miss my garden and rows of tomato plants.  I actually roasted a bunch of my garden tomatoes and froze them to last me the winter at the end of summer.  HA!  They lasted me until about October.  I don’t think I have enough freezer capacity to hold the amount of roasted tomatoes I’d need to last me the entire winter.

Salt, pepper, garlic powder, oregano, parsley, basil, and extra virgin olive oil are tossed with the tomatoes before roasting.  You don’t need a lot of seasonings; roasted tomatoes are flavor packed on their own!  I recommend making a double batch because these won’t last that long!

Oven Roasted Tomatoes

4 cups organic cherry tomatoes, halved (or 1″ diced larger tomatoes)
2-3 Tbsp olive oil
1 tsp sea salt
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
1 tsp garlic powder
fresh ground black pepper, to taste

Preheat oven to 400 F.  Line a baking sheet with parchment paper.  In a medium bowl, toss tomato halves with oil and seasonings.  Spread them out on the prepared pan and bake for 40-50 minutes, or until the tomato skin is wrinkled and starting to burn.  Stir the tomatoes every 10 minutes.  Let cool. Store in an air tight container in the refrigerator for about a week.  Store in the freezer to keep longer.

And now for a bonus recipe!

Mediterranean Millet Salad with Balsamic Glazed Tempeh

Because I love roasted tomatoes so much, I’d like to share my Mediterranean millet salad with you. This dish really showcases the roasted tomato flavor and I love changing up my Sunday pasta night with this millet bowl instead.  Not to mention having it for lunch, a snack, or dinner any other day 🙂

This bowl boasts a lot of bold flavors from the roasted tomatoes, artichoke hearts, olives, and kale. There is a garlic undertone which is perfect with all the various vegetables!  Millet adds a wonderfully nutty and starchy note (while being completely gluten-free and high in protein!)  Besides the roasted tomatoes, I think the balsamic glazed tempeh is my favorite part of this salad!  It is meaty, filling, and has an amazing caramelized flavor.  Pair this with a good glass of red wine and go on a mini vacation to the Mediterranean!

Mediterranean Millet Salad
vegan, gluten-free, dairy-free (serves 4)

2/3 cup millet
1 1/3 cup water
8 oz tempeh, diced into 1/2 inch cubes*
1 Tbsp balsamic vinegar
3 Tbsp olive oil, divided
4 garlic cloves, minced and divided
1/2 small onion, diced
1/2 cup artichoke hearts, diced
1/4 cup olives, pitted and diced
1/2 cup oven roasted tomatoes
4 cups kale, deveined and chopped
1 tsp dried basil (or chopped fresh basil)
1 tsp lemon zest
salt and pepper, to taste

*If new to tempeh, I recommend steaming it before using.  Add tempeh cubes to a strainer and place covered above a pot of boiling water for 10-15 minutes.


1.  Add millet and water to a pot.  Bring to a boil, then cover and reduce heat to low.  Simmer covered for 15 minutes.  Pull from heat and set aside.

2.  Heat one tablespoon of oil in a pan on medium-high heat.  Add tempeh and sauté until it starts to brown.  Add garlic, and when fragrant, add balsamic vinegar.  Remove from heat, stirring continuously until all vinegar is absorbed and tempeh is dark brown.  Put tempeh into a bowl and set aside.

3.  Add a tablespoon of oil to the pan used to cook the tempeh and add onions.  Sauté on medium heat until translucent, about 5 minutes.  Add garlic and olives and cook for about 30 seconds.  Add the kale and sauté until kale is wilted.
4.  Add artichokes, roasted tomatoes, lemon zest, cooked millet and cooked tempeh.  Mix until combined.  Drizzle with last tablespoon of olive oil and serve warm.

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