Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pinenuts (For the love of cooking)

This is my new favorite side dish. I threw it together last week to use up some ingredients I had hanging out in the refrigerator. I loved them so much that I made them again tonight so I could, have them again and share them with you. My whole family loved this side dish and it paired nicely with the roasted chicken and roasted baby potatoes I served it with. This will be a regular in our house.

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Place the clean tomatoes into the baking dish then drizzle a bit of olive oil on top. Season with sea salt, freshly cracked pepper, garlic powder, and crushed red pepper flakes, to taste. Toss to coat evenly then place into the oven. Roast for about 10-15 minutes, depending on the size of the tomatoes, until softened and ready to burst. Remove from the oven and let cool for a few minutes. Sprinkle the tomatoes with some chopped fresh basil, shaved parmesan, and toasted pinenuts. Serve and enjoy.

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Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pinenuts

Yield: 4

Cook Time: 10-15 minutes

Ingredients:

16 oz Baby heirloom tomatoes
Drizzle of olive oil
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Crushed red pepper flakes, to taste
1 tbsp fresh basil, chopped
Shaved parmesan, to taste
1 tbsp toasted pine nuts

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Place the clean tomatoes into the baking dish then drizzle a bit of olive oil on top. Season with sea salt, freshly cracked pepper, garlic powder, and crushed red pepper flakes, to taste. Toss to coat evenly then place into the oven. Roast for about 10-15 minutes, depending on the size of the tomatoes, until softened and ready to burst. Remove from the oven and let cool for a few minutes. Sprinkle the tomatoes with some chopped fresh basil, shaved parmesan, and toasted pinenuts. Serve and enjoy.

Recipe and photos by For the Love of Cooking.net