Sunday, June 26, 2016

Taco Roasted Tomatoes

It's Taco Tuesday!

Tomatoes are ripe and in season. I love roasting them to bring out their flavor and nutrients. I have run across Italian -inspired roasted tomatoes in the past, featuring pesto and Parmesan cheese. They're delicious but they don't compliment every dish that I serve up. Last night we had Southwest chicken burgers and corn on the cob for dinner. I gave my Taco-inspired roasted tomatoes a whirl and they were a hit. They took 5 minutes to prep and cooked in about 15. It's as easy as 1, 2, 3...4!

Taco Roasted Tomatoes


  • 1 Large Tomato
  • 1 TBSP Olive Oil
  • 1 TBSP Taco Seasoning
  • 1 OZ Grated Pepper Jack Cheese
Prep Time , serves 2.


  1. Preheat oven to 400°. Cover a baking sheet with aluminum foil.
  2. Remove stem and hull from tomato, slice in half width-wise.
  3. In small bowl, combine taco seasoning and olive oil to form a paste. Spread half on each tomato.
  4. Sprinkle with grated cheese.
  5. Bake for 15 minutes or until tomatoes are tender. Remove from oven.
  6. Let cool for 3-5 min and enjoy!
For a twist on this recipe, check out my Cajun Roasted Tomatoes!