Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pine Nuts
This roasted baby heirloom tomatoes with basil, shaved parmesan, and toasted pine nuts recipe is my new favorite side dish. My whole family loved these roasted heirloom tomatoes and thought they paired nicely with roasted chicken and roasted baby potatoes.
Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pine Nuts
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
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 with some olive oil and 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 chopped fresh basil, shaved parmesan, and toasted pine nuts. Serve and enjoy.
Equipment
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 with some olive oil and 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 chopped fresh basil, shaved parmesan, and toasted pine nuts. Serve and enjoy.
Looks very tasty Pam and I can see why it is a favorite. Always nice when a throw together turns out so well.
This looks so colorful and flavorful! I can’t wait to try this recipe!
This is a beautiful side dish. It would go great with grilled chicken.
What beautiful tomatoes – not easy to find heirlooms where I live. The dish looks so refreshing.
Looks so refreshing and flavourful. Tempting!
what a terrific way to feature those lovely little tomatoes! pine nuts and parmesan for the win. 🙂
Roasted tomatoes get me every time!!