This simple baked tomato dish is about to become your new go-to!
Some of the best dishes come together with almost no effort at all, and this Baked Mediterranean Tomato Medley is proof. Sweet cherry tomatoes roast down into a rich, jammy base, red onion melts in alongside them, and fresh dill adds a bright herbal finish that ties it all together. Four ingredients, one baking dish, and about 25 minutes is all it takes, making it the perfect addition to your Memorial Day spread. Tip: We made this dish a couple of times because it is that good, but we noticed a difference in the amount of liquid released by the grape tomatoes. After tomatoes and onions are baked, if too much liquid is released, spoon it off until you reach your desired consistency.
The beauty of this recipe is how far it can go. Spoon it beside grilled fish or over roasted chicken, pile it onto crusty bread, stir it into pasta, or use it as a base for a simple soup.
It pairs perfectly with our Easy Tzatziki and Pinwheel Beef Kababs for a full Mediterranean spread that feels impressive without the effort. It’s the kind of versatile, flavor-packed dish the WOT Test Kitchen loves most: minimal ingredients, maximum payoff, and zero fuss.
Baked Mediterranean Tomato Medley
Ingredients
- 1 pint of cherry or grape tomatoes, whole
- 1 cup sliced red onions, about ¼” slices
- 1 clove garlic, minced
- 2 tbsp fresh dill, chopped
- Kosher Salt
- 1-2 tbsp Olive oil
Instructions
- Preheat oven to 375 degrees F.
- In a baking dish, combine whole grape or cherry tomatoes, sliced red onions, minced garlic, fresh dill, and season with Kosher salt.
- Drizzle with 1-2 tablespoons olive oil, mix to combine, and bake for 20-25 minutes or until the tomatoes begin to break down and the onions are soft and translucent.
Enjoy!
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All photos by Lorianne DeVita
