Roasted Tomatoes with Fresh Chives

roasted tomatoes

Roasted tomatoes is such a quick and easy side dish. Now, I’m not talking about the slow roasted tomatoes, that’s a whole other story. I’m not talking about simply cutting a tomato in half, seeding it, sprinkling with a little salt and pepper, any fresh herb of your choice, and roasting it for a few minutes. It deepens and sweetens the flavor of even off season tomatoes.

My chives are gorgeous right now. As a matter of fact, they are more than gorgeous, they are invasive, they are popping up everywhere! Really all of my herbs are doing well, we have been blessed so far with almost perfect spring weather, just the right amount of sunshine and rain. Thank goodness after last year’s drought.

Roasted Tomatoes

This really isn’t a recipe, more of just an impromptu process. I preheated the oven to 450 (because I wanted to do this really quickly). Cut the tomatoes in half, remove the seeds, drizzle with olive oil, sprinkle with salt and pepper and fresh chives. Roast in oven for about 10 minutes. Remove from oven and add a little parmesan cheese. That’s it. It took longer for my oven to preheat than it took me to make these. Next time, I will add a little more fresh chives at the very end, for flavor and brightness.


This will be entry for Weekend Herb Blogging, hosted this week by Laurie from Mediterranean Cooking in Alaska.

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  1. says

    Roasted tomatoes are so fresh tasting. Great idea to remove the seeds; I’m going to start doing that too! Sounds delicious.

  2. says

    Those roasted tomatoes look so good! I like to mash them up a bit with a fork and throw them into a pasta.

  3. says

    You have such a lovely blog, and I enjoy reading your posts and admiring your beautiful photos. I came across Sidewalk Shoes a while ago via the now gone and much missed “I spend most of my life in the kitchen” blog, and now recently through Marjie’s delightful “Modern Day Ozzie and Harriet”. These tomatoes look so yummy, and I look forward to trying this out with chives. I’ve only used basil in the past, and chives will be a fresh and tasty change.

  4. says

    I agree, when cooking green herbs, you do need to add “at the end” to keep the color. Your garden is weeks ahead of ours…sigh.

  5. says