Feta and Kalamata Olive Baked Tomatoes

Feta and Kalamata Olive Baked Tomatoes

Here comes tomato season!  If I were to post my most frequently consumed tomato recipe here, the instructions would be one line: “eat it like an apple.” Since that’s not very riveting and I think perhaps you expect more from me, I’ve posted these Feta and Kalamata Olive Baked Tomatoes.Feta and Kalamata Olive Baked Tomatoes Ingredients

I was cruising Pinterest ages ago and found a recipe for Baked Parmesan Tomatoes posted on Delish.  Not only did I instantly fall in love (see above statement re: constant tomato consumption), but I had a flood of ideas for customization.  This recipe is so quick and easy, it’s bound to become a summer side dish staple.

Feta and Kalamata Olive Baked Tomatoes Sliced

It’s best to pick large, slightly sturdier tomatoes here and slice them thick.  If they are too ripe or you slice them too thin, they will fall apart.  Which brings me to my next point: How do you fix a broken tomato? With tomato paste, obviously. No but seriously, sturdy tomatoes.

Feta and Kalamata Olive Baked Tomatoes Seasoned

The parmesan recipe calls for a baking sheet, but I prefer a pretty, oven-safe dish that can go straight from the heat to your table.  It means less to clean up and (in case you’ve forgotten my name) I am lazy.

Feta and Kalamata Olive Baked Tomatoes with Olives

If you don’t like olives, you can easily omit them.  Like i said, this recipe is customizable beyond belief.  I think salty kalamatas and tomatoes are a match made it heaven, but if you disagree we can still be friends.

Feta and Kalamata Olive Baked Tomatoes Dish

Out of the oven, the feta is slightly toasted on the outside and melty soft on the inside – perfectly perched on top of tender, juicy baked tomatoes.  Go on, enjoy a slice of summer.

By the way, I am still using TuitionBites – this month I’m offering 10% off Starbucks gift cards.  Have a gander if you’re the coffee-drinking type.

Feta and Kalamata Olive Baked Tomatoes
Printer Friendly Version

Prep Time: 5 minutes
Cook Time: 15 – 20 minutes
Total Time: 20 – 25 minutes


2 medium to large tomatoes, sliced thick
8 – 10 Kalamata olives, pits removed, chopped into pieces
Approximately 1/2 cup crumbled feta
Oregano to taste (dried shown above, optional sub: fresh)
Salt to taste
Pepper to taste
Olive oil

1. Preheat oven to 450 degrees F.  Lay slices of tomato in baking dish.  Season with salt and pepper to taste.  Sprinkle evenly with dried oregano or chopped fresh oregano.  Add chopped kalamata olives and feta to each tomato slice.  Drizzle lightly with olive oil.

2. Bake for 15 – 20 minutes until tomatoes are tender and feta has browned slightly at the edges.  Serve immediately.

Printer Friendly Version.


18 thoughts on “Feta and Kalamata Olive Baked Tomatoes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s