Home » Mediterranean Appetizers

Juicy Roasted Tomatoes with Oregano and Garlic

ByElena Paravantes, MS, RD

Roasted Tomatoes with oregano & garlic

Last summer I posted a group of tomato recipes (check them here and here) once tomato season was here. This year, I continue. I really can’t get enough of the tomato. In the winter we have various forms of tomato in our home; tomato sauce, paste and sun-dried tomatoes, but in the summer it’s all fresh. We basically eat tomatoes almost at every meal, and try to use them everywhere.

This recipe is simple but so delicious. It uses the basics of Greek cuisine: tomato, olive oil, dried oregano, garlic and some breadcrumbs. That’s it.

You can use it as a side dish to replace a salad or enjoy it as a light lunch along with some bread and cheese (I prefer feta), you can serve it on thinly sliced bread as an appetizer or even mix it with pasta. To me it tastes like pizza sauce!

I don’t think I need to say how healthy this is, but here is a reminder: all the ingredients are super sources of antioxidants. The dish is low calorie, you are getting fiber and good fats. I also used breadcrumbs from Cretan barley rusks, which add some additional fiber. If you cannot find these rusk, whole wheat breadcrumbs are a good substitute.

Quick and Easy Roasted Tomatoes with Oregano and Garlic

INGREDIENTS

  • 2 or 3 tomatoes sliced about ½ inch thick
  • 1 garlic clove, minced
  • 1-2 tablespoons dried oregano
  • 1 tablespoon bread crumbs (use whole grain)
  • salt/pepper to taste

DIRECTIONS
1. Preheat oven at 400 degrees Fahrenheit (200 degrees Celsius).

2. Place the slices tomatoes on a pan.

3. Drizzle some olive oil about 2 tablespoons.

4. Sprinkle on top the minced garlic, oregano and breadcrumbs.

5. Drizzle about 1 more tablespoons of olive oil. Add salt and pepper to taste.

6. Bake for about 20 minutes.

Photo by Elena Paravantes

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

Leave a Reply

Your email address will not be published. Required fields are marked *

5 Comments

  1. I just made this recipe and it was delicious! I’ve been pulling recipes off of your website to try. Like a ‘good’ Greek, I use olive oil for everything, but I’ve been wanting to learn how to cook with more spices and herbs. I’m anxious to try your other recipes! Thanks for sharing with us! 🙂

    Reply