Quick Oven Roasted Tomatoes (on Whipped Feta)

The best roasted tomatoes recipe uses simple summer ingredients and slow oven roasting to intensify flavor. Paired with creamy whipped feta, it’s the ultimate appetizer or side dish for entertaining.

Table of Contents

• Why I Love This Recipe
• Ingredient Notes
• Substitutions & Variations
• Directions
• How to Store & Make Ahead
• Other Appetizer Recipes You’ll Love
• Final Thoughts
• Connect with Me

Every summer, I find myself with baskets of cherry tomatoes—sometimes bursting with ripeness, sometimes just a little past their prime. I wanted a recipe that was as simple as it was elegant, and after testing this roasted tomatoes recipe multiple times, I knew it was a keeper. What makes it unique? Instead of stopping at roasting, I take things one step further by spooning those sweet, blistered tomatoes over a cloud of whipped feta. It’s a dish that feels indulgent yet uses the kind of ingredients you might already have on hand.

I love serving this when entertaining because it’s approachable and unfussy, but elevated enough to feel special. Just add toasted baguette or warm pita, and you’ve got an appetizer that disappears fast.

Why I Love This Recipe

• Elevated but easy. This dish has that “restaurant appetizer” feel but comes together with minimal effort.
• Perfect for summer tomatoes. Whether you’re using fresh cherry tomatoes, grape tomatoes, or end-of-season stragglers, roasting brings out their best flavor.
• Versatile. Use the roasted tomatoes for pasta, spoon them over grilled chicken, or blend into a roasted tomato soup the next day.

Ingredient Notes

For the Whipped Feta

• Feta cheese (8 oz block): Go for a high-quality Greek feta for a creamy, tangy base.
• Greek yogurt (¼ cup): Balances the feta’s sharpness with creaminess.
• Extra virgin olive oil (2 tbsp): Helps whip everything into a silky spread.
• Lemon zest (1 tbsp): Brightens and balances the richness.

For the Roasted Tomatoes

• Cherry or grape tomatoes (2 cups): Roast whole for juicy bursts of flavor. Roma tomatoes also work, just cut into halves or quarters.
• Garlic cloves (6, halved): Roasting mellows their sharpness into sweet, caramelized bites.
• Olive oil (2 tbsp): Extra virgin olive oil adds richness and depth.
• Maple syrup or honey (2 tbsp): Enhances the natural sweetness of tomatoes.
• Seasonings: A generous pinch of salt and freshly ground black pepper. Optional add-ins: thyme sprigs, basil, or a pinch of red pepper flakes for heat.

Substitutions & Variations

• Make it dairy-free: Swap in a plant-based feta or cashew cream for the whipped feta.
• Add heat: A drizzle of chili oil or red pepper flakes adds a subtle kick.
• Switch up the herbs: Rosemary, oregano, or dill are great alternatives to basil or thyme.
• Use larger tomatoes: Slice Roma or heirloom tomatoes into wedges; just extend roasting time by 10–15 minutes.

Directions

1. Whip the Feta: In a food processor, blend feta, yogurt, and lemon zest until smooth (about 5 minutes). Slowly drizzle in olive oil until light and fluffy. Chill until ready to serve.
2. Prep Tomatoes: Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, toss tomatoes and garlic with olive oil, maple syrup, salt, and pepper.
3. Roast: Spread in a single layer. Roast for 20 minutes, until tomatoes burst.
4. Broil for Char: Switch to broil and cook for 2–3 minutes until edges are slightly charred.
5. Serve: Spoon roasted tomatoes over whipped feta, drizzle with pan juices, and serve with baguette, pita bread, or crackers.

How to Store & Make Ahead

• Make ahead: Whipped feta can be made up to 2 days in advance.
• Storage: Store leftover roasted tomatoes in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or serve at room temperature.
• Freezing: Not recommended—tomatoes lose texture after freezing.

This roasted tomatoes recipe with whipped feta is the perfect balance of fresh, creamy, and elevated. It’s easy enough for a weeknight, but elegant enough for entertaining. Whether you’re serving it as an appetizer, spooning it over pasta, or layering it onto crusty bread, it’s a recipe you’ll return to again and again.