As much as I love sharing the fun, creative recipes (like these matcha coconut lime energy bites or these weeknight tacos), I also love giving equal play to recipes that are meant for the every day or moments when you’re not sure what to throw together. Like these tuscan roasted tomatoes.
I came up with these lovelies one Sunday evening when we were going to have a mishmash of leftovers and family coming over at the last minute. Throwing together a medley of vegetables prepared in a number of ways is still one of my favorite things to do…it speaks of abundance and simplicity and letting my pickier (ahem) eaters load up on the veggies they prefer over the ones they don’t.
This is a great way to use up an abundance of tomatoes from your hardworking garden and takes only minutes to prep before sliding in the oven. With a hearty slice of toasted bread, you also could serve these as an appetizer and leftovers could easily be cooked down into a pasta sauce. The extra sesame parmesan can be saved for pasta or even soup recipes, like this one.
Pulling together simple, fresh flavors with the transition of summer to fall in mind, these Tuscan Roasted Tomatoes come together easily as a casual side dish or hearty appetizer.
- fresh tomatoes
- roasted red pepper hummus
- fresh basil, diced
- salt & pepper
- sesame seed parmesan
- whole grain, hearty bread (optional)
- 1/2 cup sesame seeds
- 4 tsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/2-1 tsp olive oil
Rinse tomatoes and slice into rounds that are between 1/4" and 1/2" thick. Generally, plan around 1 tomato per person. Place tomato rounds onto a baking sheet. Add a generous spoonful of hummus to each tomato slice and spread. Place in a 350 degree F oven for about 15-20 minutes.
Meanwhile, add all sesame Parmesan ingredients to a food process or high speed blender and blend until the sesame seeds are crumbly and resemble Parmesan cheese.
When the tomatoes are done, remove from oven and top with basil and a few sprinkles of sesame parmesan. Season with additional salt and pepper if desired and serve immediately.
- If serving as an appetizer, cut bread into thick slices (about 1" thick), place on a baking sheet and lightly toast in the same oven as the tomatoes. Keep an eye on it though so it doesn't burn! Remove from oven when toasted and then top with a roasted tomato, the basil, sesame parmesan and salt and pepper if desired.
(contains affiliate links which help fund this blog at no cost to you 🙂 )
- My go-to brand of hummus (both original and roasted red pepper) is Sabra.
- Click here for my favorite mini food processor
- I get both my nutritional yeast and sesame seeds in bulk at Whole Foods, but you also can find them here and here.
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