Happy Saturday, foodies! I hope your weekend is going well!

Tomato week: We are really loving our tomatoes, guys! They are actually pretty comparable to the Greek tomatoes. Very juicy, packed with flavor, and red! I am so happy my dad has the green thumb, and I did play a big part in the watering process. 😉

Okay, so why roasted tomatoes? I love how much flavor you can get from just roasting tomatoes, with garlic, rosemary, salt, pepper, and a few tablespoons of olive oil. You roast them at about 375 degrees, or you can even place the tray inside a BBQ, like I did with the second batch. What do you do with the roasted tomatoes after? Make my recipes, of course!

Roasted Tomatoes Recipe

Servings: 4-6

Ingredients:

• 6 to 7 Beefsteak or Roma tomatoes sliced in about 1-inch rounds (see notes)
• 2 bunches of fresh rosemary or fresh oregano
• 3 garlic cloves, thinly sliced
• 1/4 cup of extra virgin olive oil
• Black pepper & salt
• Tools: 1 baking sheet lined with foil or parchment paper

Method:

1. Prepare a baking sheet and line it with parchment paper or foil. I prefer parchment when baking in the oven or air fryer, but I use foil when cooking on the BBQ.
2. Arrange the tomato slices flat on the pan, making sure they do not overlap. Add the rosemary sprigs and garlic slices, then sprinkle with salt and freshly cracked pepper. Drizzle olive oil over the tomatoes, ensuring each slice is well coated. Gently toss the tomatoes if needed to distribute the oil evenly.
3. Bake in a preheated oven at 375°F for 30–35 minutes. Halfway through, rotate the pan to ensure even baking. Once the tomatoes are golden and fork-tender, they are ready.
4. Remove from the heat and let them cool slightly before tasting.

Read more below for our favorite easy-to-make Greek-style pita bread with tomatoes and feta dip. 

Pita bread with Roasted Tomatoes & Feta Dip 

Servings: 4-6

The perfect Greek snack for anyone who loves pita, tomatoes, and feta cheese!

Ingredients:

• 1 batch of Krystina’s pita bread recipe here
• 10 roasted tomatoes
• 10 Kalamata olives – halved
• 1 bunch of fresh rosemary sprigs or oregano
• 1/2 cup of Feta cheese + 1/2 cup of cream cheese

Method:

1. Make the pita bread dough by following our favorite recipe. Mini pitas: Use about three heaping tablespoons of dough for each piece and form them into balls. Once the dough balls have risen, cook them in a pan until golden brown on both sides. Set aside to cool. Read the steps in the original pita bread recipe. 
2. For the feta & cream cheese dip: Combine the feta and cream cheese in a bowl and whip until smooth.
3. To assemble, take one mini pita and spread a heaping tablespoon of the feta-cream mixture on the bottom. Layer with a tomato slice, then garnish with fresh rosemary or oregano. Finish with a drizzle of olive oil and a touch of balsamic reduction.

Notes:

• You can use any herbs you like to roast the tomatoes in! I love rosemary, thyme, and oregano! The same goes for when serving the Greek pitas.
• I love the feta & cream cheese combination, but you can use any cheese you love. Boursin works wonders with this dish, too!
• Add a bell pepper to the mix of roasting the tomatoes for more flavor!
• Roasting the tomatoes inside the BBQ is really wonderful and cuts your time in half!
• What tomatoes should you use for roasting?
  My answer is simple: every kind works! I’ve tried grape, Campari, Roma, beefsteak, heirloom, and many more. Each one turns out perfectly in its own way.
• We take our Tomatoes Seriously! So serious, my dad used to grow the largest heirlooms in Rescue, CA. I wish we could do that all over again, and maybe we will.

See you all tomorrow for a delicious fall tomato recipe! Did I miss your favorite tomato dish? Let us know what you’re looking for, and we’ll be happy to share.