Oven-Baked Tomatoes with Oregano: A Simple and Flavorful Delight

Baked tomatoes with oregano are a culinary gem: simple to prepare, bursting with flavor, and incredibly versatile. This recipe transforms humble tomatoes into a savory side dish, a delightful topping for bruschetta, or a key ingredient in countless Mediterranean-inspired meals. The beauty of this recipe lies in its ease and the minimal ingredients required, allowing the natural sweetness of the tomatoes to shine through, enhanced by the aromatic warmth of oregano and the subtle richness of olive oil. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is guaranteed to impress with its simplicity and delectable taste.

Why You’ll Love This Recipe

* **Simplicity:** Requires only a handful of ingredients and minimal preparation time.
* **Flavorful:** Roasting intensifies the natural sweetness of the tomatoes, creating a burst of umami.
* **Versatile:** Can be served as a side dish, appetizer, or ingredient in other recipes.
* **Healthy:** A great way to incorporate more vegetables into your diet.
* **Budget-Friendly:** Tomatoes and oregano are readily available and relatively inexpensive.

Ingredients You’ll Need

* **Tomatoes:** The star of the show! Ripe, firm tomatoes are crucial. Roma tomatoes are a classic choice due to their meaty texture and balanced sweetness and acidity. Other options include cherry tomatoes, grape tomatoes, or even larger beefsteak tomatoes, depending on your preference and how you plan to serve them.
* **Fresh Oregano:** Fresh oregano provides a vibrant, aromatic flavor that perfectly complements the tomatoes. If fresh oregano is unavailable, dried oregano can be used as a substitute, but be sure to use less, as dried herbs have a more concentrated flavor. A general rule is to use one-third the amount of dried oregano as you would fresh.
* **Olive Oil:** Extra virgin olive oil is preferred for its rich flavor and health benefits. It adds a layer of richness and helps the tomatoes caramelize beautifully in the oven. Don’t skimp on the olive oil; it’s essential for a flavorful outcome.
* **Garlic (Optional):** Garlic adds a pungent, savory note that enhances the overall flavor profile. You can use minced garlic or thinly sliced garlic cloves, depending on your preference. If you’re not a fan of garlic, feel free to omit it.
* **Salt and Pepper:** Essential seasonings to bring out the natural flavors of the tomatoes.
* **Balsamic Glaze (Optional):** A drizzle of balsamic glaze adds a touch of sweetness and acidity that balances the richness of the tomatoes. It also creates a beautiful visual presentation.
* **Red Pepper Flakes (Optional):** For a touch of heat, add a pinch of red pepper flakes.
* **Parmesan Cheese (Optional):** Grated Parmesan cheese adds a salty, savory element that complements the tomatoes and oregano.

Equipment You’ll Need

* **Baking Sheet:** A standard baking sheet will work perfectly.
* **Parchment Paper (Optional):** Lining the baking sheet with parchment paper makes cleanup easier.
* **Knife:** For slicing the tomatoes.
* **Cutting Board:** To protect your countertop while slicing.
* **Mixing Bowl (Optional):** For tossing the tomatoes with olive oil, oregano, and garlic.

Step-by-Step Instructions

1. **Preheat the Oven:** Preheat your oven to 400°F (200°C). This temperature allows the tomatoes to roast evenly and caramelize nicely without burning.

2. **Prepare the Tomatoes:** Wash the tomatoes thoroughly. Depending on the type of tomatoes you’re using, prepare them as follows:
* **Roma Tomatoes:** Cut them in half lengthwise.
* **Cherry or Grape Tomatoes:** Leave them whole or cut them in half, depending on your preference.
* **Beefsteak Tomatoes:** Slice them into thick rounds, about ½ inch thick.

3. **Arrange the Tomatoes:** Line a baking sheet with parchment paper (optional). Arrange the tomatoes cut-side up (for Roma tomatoes) or in a single layer (for cherry, grape, or beefsteak tomatoes) on the prepared baking sheet. Avoid overcrowding the baking sheet, as this will steam the tomatoes instead of roasting them. If necessary, use two baking sheets.

4. **Season the Tomatoes:** Drizzle the tomatoes generously with olive oil. Sprinkle with fresh oregano (or dried oregano), minced garlic (if using), salt, and pepper. If you’re using red pepper flakes, sprinkle them on now as well. Be generous with the seasonings, as they will infuse the tomatoes with flavor as they roast.

5. **Bake the Tomatoes:** Place the baking sheet in the preheated oven and bake for 20-30 minutes, or until the tomatoes are tender and slightly caramelized. The exact baking time will depend on the size and type of tomatoes you’re using. Check them periodically and adjust the baking time as needed.

6. **Garnish and Serve:** Once the tomatoes are done, remove them from the oven and let them cool slightly. If you’re using balsamic glaze, drizzle it over the tomatoes. If you’re using Parmesan cheese, sprinkle it on top. Serve the baked tomatoes warm or at room temperature. They can be enjoyed as a side dish, appetizer, or topping for bruschetta, pasta, pizza, or salads.

Tips for Success

* **Use Ripe Tomatoes:** The flavor of the tomatoes is crucial for this recipe. Choose ripe, firm tomatoes that are bursting with flavor. Avoid using tomatoes that are too soft or mushy.
* **Don’t Overcrowd the Baking Sheet:** Overcrowding the baking sheet will steam the tomatoes instead of roasting them, resulting in a less flavorful outcome. If necessary, use two baking sheets or bake the tomatoes in batches.
* **Adjust the Baking Time as Needed:** The exact baking time will depend on the size and type of tomatoes you’re using. Check them periodically and adjust the baking time as needed. The tomatoes should be tender and slightly caramelized when they’re done.
* **Use Fresh Oregano if Possible:** Fresh oregano provides a more vibrant and aromatic flavor than dried oregano. If fresh oregano is unavailable, dried oregano can be used as a substitute, but be sure to use less, as dried herbs have a more concentrated flavor.
* **Don’t Be Afraid to Experiment:** Feel free to experiment with different seasonings and toppings to create your own unique version of this recipe. Some other options include basil, thyme, rosemary, goat cheese, feta cheese, or sun-dried tomatoes.

Serving Suggestions

Baked tomatoes with oregano are incredibly versatile and can be served in a variety of ways:

* **Side Dish:** Serve them alongside grilled chicken, fish, or steak.
* **Appetizer:** Serve them on toasted baguette slices with a drizzle of balsamic glaze for a simple and elegant appetizer.
* **Topping for Bruschetta:** Use them as a topping for bruschetta, along with fresh basil and mozzarella cheese.
* **Pasta Sauce:** Toss them with cooked pasta for a quick and easy pasta sauce.
* **Pizza Topping:** Use them as a topping for pizza, along with mozzarella cheese and other vegetables.
* **Salad Ingredient:** Add them to salads for a burst of flavor and freshness.
* **Omelet Filling:** Chop them up and use them as a filling for omelets or frittatas.
* **Sandwich Filling:** Add them to sandwiches or wraps for a Mediterranean-inspired twist.

Variations

This recipe is easily customizable to suit your taste preferences. Here are a few variations to try:

* **Baked Cherry Tomatoes with Balsamic Glaze:** Use cherry tomatoes instead of Roma tomatoes and drizzle with balsamic glaze after baking.
* **Baked Tomatoes with Garlic and Parmesan:** Add minced garlic and grated Parmesan cheese to the tomatoes before baking.
* **Baked Tomatoes with Feta and Olives:** Top the baked tomatoes with crumbled feta cheese and Kalamata olives.
* **Baked Tomatoes with Basil and Mozzarella:** Top the baked tomatoes with fresh basil and mozzarella cheese after baking.
* **Spicy Baked Tomatoes:** Add a pinch of red pepper flakes to the tomatoes before baking for a touch of heat.

Make-Ahead Instructions

Baked tomatoes with oregano can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

Storage Instructions

Store leftover baked tomatoes in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per serving)

* Calories: Approximately 100-150
* Fat: 7-10 grams
* Saturated Fat: 1-2 grams
* Cholesterol: 0 mg
* Sodium: 100-200 mg
* Carbohydrates: 8-12 grams
* Fiber: 2-3 grams
* Sugar: 5-8 grams
* Protein: 2-3 grams

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

Recipe Card

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 25 minutes

**Ingredients:**

* 1 pound Roma tomatoes, halved lengthwise
* 2 tablespoons olive oil
* 2 tablespoons fresh oregano, chopped
* 2 cloves garlic, minced (optional)
* Salt and pepper to taste
* Balsamic glaze (optional)
* Grated Parmesan cheese (optional)
* Red pepper flakes (optional)

**Instructions:**

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper (optional).
3. Arrange the tomatoes cut-side up on the prepared baking sheet.
4. Drizzle with olive oil and sprinkle with oregano, garlic (if using), salt, pepper, and red pepper flakes (if using).
5. Bake for 20-30 minutes, or until the tomatoes are tender and slightly caramelized.
6. Remove from oven and let cool slightly.
7. Drizzle with balsamic glaze (if using) and sprinkle with Parmesan cheese (if using).
8. Serve warm or at room temperature.

Enjoy this simple and delicious baked tomato recipe! It’s a fantastic way to enjoy the flavors of the Mediterranean in your own kitchen. Bon appétit!