Juicy tomatoes roasted until caramelized and tender, finished with bright lemon, creamy salty feta, garlic, and fresh herbs. This simple Mediterranean side dish is full of flavor and pairs beautifully with grilled chicken, fish, crusty bread, or a fresh salad.
Recipe Details
Prep time: 10 minutes
Roasting time: 30–35 minutes
Total time: 40–45 minutes
Servings: 4
Ingredients
For the Roasted Tomatoes
2 lb (900 g) ripe tomatoes
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced or minced
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes, optional
Lemon & Feta Topping
4 oz (115 g) feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped, optional
1 tablespoon extra-virgin olive oil, for finishing
Optional
1 teaspoon honey for a subtle sweet-savory flavor
A few Kalamata olives, sliced
Fresh basil or mint for garnish
Instructions
- Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a large baking sheet or shallow baking dish with parchment paper if desired.
- Prepare the Tomatoes
Wash and dry the tomatoes.
For larger tomatoes, cut them into halves or thick wedges. If using cherry or grape tomatoes, leave them whole or cut them in half.
Arrange them cut-side up on the baking sheet.
- Season
Drizzle the tomatoes with olive oil.
Add the garlic, oregano, salt, black pepper, and red pepper flakes if using.
Gently toss everything together, then arrange the tomatoes in a single layer.
- Roast
Roast for 25–30 minutes, until the tomatoes are tender, juicy, and beginning to caramelize around the edges.
For more deeply roasted tomatoes, continue for another 5 minutes.
- Add Lemon
Remove the tomatoes from the oven.
While they’re still hot, drizzle with fresh lemon juice and sprinkle with lemon zest.
Gently toss or spoon the juices over the tomatoes.
- Add Feta
Scatter the crumbled feta over the warm tomatoes.
Return the dish to the oven for 3–5 minutes, just until the feta is warmed. For lightly browned feta, use the broiler for about 1 minute, watching closely.
- Garnish & Serve
Remove from the oven and drizzle with a little extra olive oil.
Sprinkle with fresh parsley and dill.
Add Kalamata olives, basil, or mint if desired.
Serve warm with crusty bread to soak up the delicious tomato juices.
Serving Ideas
These roasted tomatoes are delicious alongside:
Grilled chicken
Baked or grilled salmon
Mediterranean cod
Grilled shrimp
Roasted potatoes
Rice or quinoa
Warm pita bread
Hummus
Greek salad
Crusty sourdough
They can also be spooned over toasted bread for a simple Mediterranean-style appetizer.
Helpful Tips
Choose ripe tomatoes: Roma, vine-ripened, beefsteak, or cherry tomatoes all work well.
Don’t overcrowd the pan: Give the tomatoes room so they roast rather than steam.
Use good olive oil: Since there are only a few ingredients, extra-virgin olive oil makes a noticeable difference.
Add lemon after roasting: This keeps the lemon flavor bright and fresh.
For extra caramelization: Roast at 450°F (230°C) for the final 5 minutes.
Don’t overcook the feta: You want it warm and slightly softened rather than completely melted.
Approximate Nutrition
Per serving, based on 4 servings:
Calories: 250–280
Protein: 7–8 g
Carbohydrates: 12–15 g
Fat: 20–22 g
Fiber: 3–4 g
Sugar: 7–9 g
Sodium: 500–650 mg
Nutrition is approximate and will vary depending on the tomatoes, feta, and amount of olive oil used.
All Nut & Allergen Information
Peanuts: None required
Tree nuts: None required
Dairy: Contains dairy from feta cheese
Eggs: None
Gluten: Naturally gluten-free
Wheat: None required
Soy: None required
Sesame: None required
Mustard: None required
Nut-free as written.
If serving someone with a severe allergy, check packaged feta, seasonings, and other ingredients for manufacturer-specific cross-contact warnings.
Recipe Q&A
Q: What tomatoes are best for this recipe?
Roma, vine-ripened, cherry, grape, or other ripe tomatoes all work. Cherry tomatoes become especially sweet and caramelized.
Q: Can I use cherry tomatoes?
Yes. Simply roast them for about 20–25 minutes, checking for tenderness and caramelization.
Q: Can I use crumbled feta?
Absolutely. Crumbled feta is convenient and works perfectly.
Q: Can I substitute another cheese for feta?
Yes. Goat cheese is an excellent alternative. Ricotta salata or a little Parmesan can also work, although the flavor will be different.
Q: Can I make this dairy-free?
Yes. Omit the feta or use a dairy-free feta-style cheese.
Q: Can I add olives?
Definitely. Kalamata olives add a delicious salty Mediterranean flavor.
Q: Can I add onions?
Yes. Thinly sliced red onion is an excellent addition. Add it to the pan before roasting.
Q: Can I add balsamic vinegar?
Yes. A small drizzle of balsamic glaze after roasting creates a delicious sweet-tangy contrast.
Q: Can I make these tomatoes ahead of time?
Yes. Roast them ahead and refrigerate in an airtight container. Reheat gently in the oven before serving and add fresh lemon and herbs afterward.
Q: How long do leftovers last?
Store them refrigerated in an airtight container for 3–4 days.
Q: Can I freeze roasted tomatoes?
Yes, although their texture will become softer after thawing. Freeze without the fresh herbs and add fresh feta and lemon after reheating.
Q: Can I make this recipe spicy?
Yes. Add red pepper flakes, sliced fresh chili, or a pinch of cayenne.
Q: Can I add protein?
Yes. Add chickpeas, grilled chicken, shrimp, or white beans to turn it into a more substantial meal.
Q: Is this recipe vegetarian?
Yes, as written, it is vegetarian.
Q: Is it gluten-free?
Yes, the recipe itself is naturally gluten-free. Serve with gluten-free bread if needed.
Q: Can I serve it cold?
Yes. It tastes wonderful warm, but it can also be served at room temperature or chilled as part of a Mediterranean mezze spread.
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