Summertime is here and I cannot get enough tomatoes. Whether I bake them, cut the up for salads or slice off a piece and pop it in my mouth, I just love them. Roma’s are my all time favorite with those little grape tomatoes coming in a close second. I’ve grown them in the past and will be doing so again in the very near future (more on that in another post… got some exciting news coming……). For this baked tomatoes option, it was topped with feta. Mmm… feta… I can’t get enough of that either.
I don’t know how you like your tomatoes. Some people only eat them in burgers or salads, like my hubby. My mom likes them sliced with a dollop of mayo on them. My sister… well she eats weird combos of food like cantaloup and mayo so who knows what odd concoction she comes up with. Like I said, I haven’t met a tomato I don’t like yet, but I sure did like them this way.
Baked Tomatoes with Feta, Fresh Basil and Olive Oil
- 1 Large roma tomato (sliced into 6 even slices)
- 2 tablespoons extra virgin olive oil (divided)
- 3-4oz plain feta cheese (crumbled)
- 6 Large fresh basil leaves
- 1-2 tablespoon balsamic vinegar
Look at that red deliciousness… you know you want it. Baked tomatoes would be a great side to pasta or steak or tofu or chicken or tomatoes… OK, I’m about done singing the tomato praises, but like I said. I can’t get enough.
Stay tuned for more tomato-licious recipes. But in the meantime, what’s your favorite way to make them?