I love this recipe for Roasted Tomatoes with Stilton Cheese. There is nothing better than sweet roasted tomatoes, and the addition of Stilton cheese sprinkled on top makes them even better!
These beautiful roasted tomatoes can be served as a starter to a meal, a side dish and even as an appetizer. Roasting tomatoes brings out a lovely sweet flavor. The tangy cheese with garlic and rosemary adds just the right amount of flavor and a they’re a great pairing with the sweet tomatoes.
- plum tomatoes
- kosher salt and freshly ground black pepper
- dried rosemary
- olive oil
- Stilton cheese
How to make Roasted Tomatoes:
The complete, printable recipe is at the end of this post.
Ingredient substitution suggestions:
- If you only have regular tomatoes instead of plum tomatoes, you can certainly make this recipe with those instead.
- It’s okay to use fresh rosemary in place of dried.
- There are several good substitutes for Stilton cheese. Gorgonzola, Roquefort and Maytag Blue cheeses are all acceptable subs for Stilton.
- Watercress is pretty much used as a garnish in this recipe. Arugula would be a good substitute. And if you want to serve the roasted tomatoes on top of some red or green leaf lettuce then that would be fine too.
This recipe for roasted tomatoes is delicious to make in tomato season when you can find the best tomatoes! I think you’re going to love it. Enjoy!
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- Heirloom Tomato Galette
- Tomato Focaccia
- Tomato and Goat Cheese Tart
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Roasted Tomatoes with Stilton
- 12 medium (about 2¼ pounds) plum tomatoes
- 1½ teaspoons freshly ground black pepper
- ¾ teaspoon coarse kosher salt
- ½ teaspoon dried crushed rosemary
- 8 tablespoons olive oil, divided
- 2 large garlic cloves, minced
- 4 ounces Stilton cheese, crumbled
- 1 bunch watercress, thick stems trimmed
- Cut the tomatoes lengthwise in half; remove the seeds and membranes. Place the tomatoes cut-side-down, on a platter; let drain for 15 minutes. In a large bowl, mix the pepper, salt, and rosemary. Add 6 tablespoons olive oil and garlic and whisk to blend. Add the tomato halves and toss to coat. Let them marinate for 15 minutes.
- Position a rack in the center of the oven and preheat to 375°F. Line a rimmed baking sheet with parchment paper.
- Arrange the tomato halves, cut side up, on the prepared baking sheet. Drizzle any oil mixture remaining in the bowl over the tomatoes. Roast until the tomatoes are slightly softened and browned on the bottoms and around the edges, about 65 minutes.
- Arrange the tomatoes on a platter and sprinkle with the crumbled cheese. Tuck watercress in between the tomatoes. Serve warm or at room temperature.
- Make ahead tip: The tomatoes can be roasted 3 hours ahead. Cover the tomatoes loosely and let stand at room temperature.
- WW Points were calculated using reduced fat blue cheese.