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Tri-Colored Roasted Tomatoes

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by Ellen Easton

Tri-Colored Roasted Tomatoes

Healthy and delicious tomatoes of all colors and sizes are a versatile offering for any menu.  Roasted with or without seasoning, these vessels can be served hot or cold with the filling of your choice. Allow your imagination to be your guide.

Tri Color Roasted Tomatoes

Tri-Colored Roasted Tomatoes

Yield: One; Prep Time: 5 minutes; Total Time: 20 minutes


One Medium to Large Tomato

 1/8 teaspoon Olive Oil

1/8 to ¼ – teaspoon Grated Parmesan Cheese, to taste

Optional: dusting of black pepper, onion powder, garlic powder


If served open face garnish with a complementary seasoning, herb and or sauce.

Filling suggestions: chicken salad, tuna salad, Salmon salad, turkey loaf, baked eggs, scrambled eggs, egg salad, cottage cheese, quinoa.

Recipe and Photos By Ellen Easton © 2017-2019 All Rights Reserved

Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

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