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Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pine Nuts

Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pinenuts

This is my new favorite side dish. I threw it together last week to use up some ingredients I had hanging out in the refrigerator. I loved them so much that I made them again tonight so I could, have them again and share them with you. My whole family loved this side dish and it paired nicely with the roasted chicken and roasted baby potatoes I served it with. This will be a regular in our house.

Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pine Nuts

How to Make Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pine Nuts

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Place the clean tomatoes into the baking dish then drizzle a bit of olive oil on top. Season with sea salt, freshly cracked pepper, garlic powder, and crushed red pepper flakes, to taste. Toss to coat evenly then place into the oven. Roast for about 10-15 minutes, depending on the size of the tomatoes, until softened and ready to burst. Remove from the oven and let cool for a few minutes. Sprinkle the tomatoes with some chopped fresh basil, shaved parmesan, and toasted pine nuts. Serve and enjoy.

Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pine Nuts

 

Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pine Nuts

Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pine Nuts

Servings: 4

Ingredients

  • 16 oz Baby heirloom tomatoes
  • Drizzle of olive oil
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • Crushed red pepper flakes to taste
  • 1 tbsp fresh basil chopped
  • Shaved parmesan to taste
  • 1 tbsp toasted pine nuts

Instructions

  • Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
  • Place the clean tomatoes into the baking dish then drizzle a bit of olive oil on top. Season with sea salt, freshly cracked pepper, garlic powder, and crushed red pepper flakes, to taste. Toss to coat evenly then place into the oven. Roast for about 10-15 minutes, depending on the size of the tomatoes, until softened and ready to burst. Remove from the oven and let cool for a few minutes. Sprinkle the tomatoes with some chopped fresh basil, shaved parmesan, and toasted pine nuts. Serve and enjoy.
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7 Comments

  1. Looks very tasty Pam and I can see why it is a favorite. Always nice when a throw together turns out so well.

  2. Kim in MD says:

    This looks so colorful and flavorful! I can’t wait to try this recipe!

  3. What beautiful tomatoes – not easy to find heirlooms where I live. The dish looks so refreshing.

  4. what a terrific way to feature those lovely little tomatoes! pine nuts and parmesan for the win. 🙂