Oven Roasted Tomatoes
Sweet and savory Oven Roasted Tomatoes, fabulous in salads, sandwiches, and as a vibrant base for party snacks!
Roasted Tomatoes Recipe – A Lower Carb Snack Option
Finding innovative snacks is a crucial part of sticking to any eating plan. It seems especially important if you are trying to avoid gluten or grains, or when entertaining.
With Super Bowl just around the corner, I’m planning ahead so as to not derail all the positive choices I’ve made the last few weeks. Sometimes I like to substitute fresh or roasted veggies, in the place of crackers or bread, an unexpected yet intriguing gluten-free solution.
Sliced Roasted Tomato Recipe with Cheese!
Oven-roasted tomatoes are something I often make as a sweet and tangy side dish, or as an addition to salads.
A low and slow roast in the oven develops a rich concentrated depth in the tomato slices, showing off the brightest and most tantalizing attributes of their flavor.
Recently I’ve discovered these little oven-roasted tomatoes make a great base for spreading and stacking!
Do you know what pairs perfectly with the bold zesty quality of slow-roasted tomatoes? Cheese. More specifically, sharp nutty Asiago cheese.
What Ingredients You Will Need
For the Oven Roasted Tomatoes:
- 2 pounds small sweet tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- Salt and pepper
For the Roasted Tomato Stacks:
- 1 package Laughing Cow® Creamy Asiago
- 1 can artichoke hearts, cut into wedges
- 1/2 cup pitted kalamata olives
Roasted Tomato Slices In Stacks
I spread each roasted tomato slice with smooth The Laughing Cow® Creamy Asiago Cheese Wedges then topped them with artichoke heart wedges and olives, to create simple antipasto stacks.
The smooth nutty quality of The Laughing Cow® Asiago Cheese ties the oven-roasted tomatoes and the salty toppings together in perfectly balanced little bites that taste of Italy!
Just roast the tomatoes as directed below, with a little olive oil, salt, pepper, and thyme. Then cool them to room temperature.
Once the roasted tomatoes have cooled, spread the surface with silky The Laughing Cow® Creamy Asiago Cheese Wedges and top with your favorite antipasto topping… Olives, marinated artichoke hearts, capers, roasted peppers. Even a bit of hard salami would be fantastic!
How to Make Roasted Tomatoes
Preheat the oven to 300 degrees F. Line a large rimmed baking sheet with parchment paper. Slice the tomatoes into 1/3-inch rounds and lay in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with thyme. Then sprinkle liberally with salt and pepper.
Bake the tomato slices for 90 to 120 minutes, until they are thin and crisp around the edges, yet soft in the middle. Cool before serving.
To make the Roasted Tomato Stacks:
Spread The Laughing Cow® Creamy Asiago over the surface of each tomato. Then top each tomato slice with an olive or artichoke wedge. Serve at room temperature.
These little antipasto stack snacks take very little hands-on time, and are an unexpected treat at any gathering.
In fact, I have a hard time keeping my kids out of them until our guests arrive.
Love The Laughing Cow® Cheese cheeses as much as we do?
The Laughing Cow® Cheese has deemed this month 31 Days of Curiosity, a focus on #ReinventSnacking. Make sure to tag your cheesy snack-shots on Facebook and Instagram to help inspire others to get creative with their snack options.
Also, search #ReinventSnacking on your favorite social media site to get a few satisfying snack ideas of your own!
(You can find smooth and creamy snack ideas here as well.)
Frequently Asked Questions
How Long Will Leftovers Last?
You can keep the leftovers in an airtight container in the fridge for about 1 week.
You can freeze them as well, just place them in layers on wax paper and store them in freezer bags or an airtight container for up to 2 months. Thaw them at room temperature and then warm them up in the oven. This way you can make a big batch with your fresh tomatoes.
What Else Can I Use These Tomatoes For?
There are many uses for roasted tomatoes, but these stacks are my favorite. You could also put them on top of some avocado toast, or you can layer them with mozzarella cheese, basil, and balsamic vinegar glaze on top, or even place them on top of a pizza with some fresh herbs.
Check out the printable recipe card below for the nutrition information including calories, carbohydrates, protein, saturated fat, sodium, potassium, fiber, vitamin c, and calcium percentages.
Oven Roasted Tomatoes
Ingredients
For the Oven Roasted Tomatoes:
- 2 pounds small sweet tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- Salt and pepper
For the Roasted Tomato Stacks:
- 1 package The Laughing Cow® Creamy Asiago
- 1 can artichoke hearts, cut into wedges
- 1/2 cup pitted kalamata olives
Instructions
- Preheat the oven to 300 degrees F. Line a large rimmed baking sheet with parchment paper. Slice the tomatoes into 1/3-inch rounds and lay in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with thyme. Then sprinkle liberally with salt and pepper.
- Bake the tomato slices for 90 to 120 minutes, until they are thin and crisp around the edges, yet soft in the middle. Cool before serving.
To make the Roasted Tomato Stacks:
- Spread The Laughing Cow® Creamy Asiago over the surface of each tomato. Then top each tomato slice with an olive or a artichoke wedge. Serve at room temperature.
Nutrition
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Disclosure: This post is sponsored by The Laughing Cow® Cheese. All opinions are my own.
Loved
Olives, artichokes, and laughing cow cheese…My faves! Roasting the tomatoes and using them as a base is such a good idea too!
Another old favourite, thanks for reminding me!
Have you got a formula for hickory smoked roaster tomatoes?