Roasted Roma Tomatoes with Feta and Basil

Roasting the tomatoes brings out their rich flavor in this Mediterranean-inspired dish.


  • 8-10 Roma tomatoes
  • ½ tsp. ground fennel
  • 1½ tsp. dried basil
  • ½ tsp. dried oregano
  • ¼ tsp. dried marjoram
  • 1 Tbsp. olive oil, plus enough to coat pan
  • 2 tsp. balsamic vinegar
  • Salt and pepper to taste
  • 2 Tbsp. fresh basil, cut into ribbons
  • 2 Tbsp. crumbled feta cheese


  1. Preheat oven to 400° F. Wash Roma tomatoes, cut out stems and slice in half lengthwise; place in large bowl and set aside.

  2. In a small bowl, mix spices and olive oil. Add the balsamic vinegar, then pour the mixture over the tomatoes. Toss the tomatoes until they’re well-coated.

  3. Place tomatoes on an oiled roasting tray, cut side up.

  4. Roast the tomatoes for 8-10 minutes, until they just start to soften. Remove from oven and let sit for 10 minutes. Season with salt and pepper to taste, top with feta cheese and fresh basil.