Roasted Tomato Mini Flatbreads

You guys, I have the most delicious and super simple recipe for you today– Roasted Tomato Mini Flatbreads. Plus, it’s perfect for using all those ripe, and juicy tomatoes that you’re hauling out of your garden right now!

This recipe came to be because I had a PILE of fresh cherry tomatoes sitting on my kitchen counter that needed to be used before they went bad. It was already almost dinnertime, so I didn’t have a lot of time on my hands to get too fancy.

That’s where these little naan breads came in handy. We buy these at Costco for less than $10 for an 18 pack. and always keep some in our freezer.

We make little pizzas out of them, cheesy garlic bread, sandwiches, or even just toast them and eat them with butter, cinnamon and sugar. They’re very versatile.

They were ideal for this quick and easy flatbread that works for a side dish with dinner, a light lunch, or a delicious appetizer for Happy Hour at Home!

How to Make Roasted Tomato Mini Flatbreads


You need some tomatoes. I used cherry tomatoes that were yellow and red, because that’s what I had, but any tomato will work. If you’re using full-sized tomatoes, I’d chop them into large chunks after removing the seeds, so your flatbread isn’t too watery.


Place your prepared tomatoes into a bowl, drizzle with olive oil and then season. I added diced garlic, salt, pepper, and Italian Seasoning.

This DAK’S seasoning is my favorite, because it doesn’t contain salt, so you can control how much or how little you add.

Roast the Tomatoes

Place the tomatoes on a foil-lined baking sheet and roast in a 450 degree oven for about 10-15 minutes.

Tomatoes in marinade for Roasted Tomato Mini Flatbreads

Watch them closely. You’re going for some nice dark charring, without heading over the edge to burnt.

Mini Naan Flatbreads

Take your desired number of flatbreads out of the freezer while preparing the tomatoes, and by the time you get to this step, they will be ready to use.

Add some shredded mozzarella cheese to the top of your naan breads. It’s okay if they are still a little cold.

Then, divide your roasted tomatoes evenly to the top of your breads and bake until the cheese is melted and bubbly, about 10 minutes in a 375 degree oven.

Top with Parm & Basil

When they come out of the oven, shave a little bit of fresh parmesan cheese on top using a veggie peeler.

Finally, garnish with fresh basil, and you’re ready to eat! See, I told you it was easy!

You might also like my Caprese Flatbreads! They are similar, but include fresh mozzarella and a drizzle of balsamic glaze on top!

Caprese Flatbread

Happy Tomato Season!

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13 thoughts on “Roasted Tomato Mini Flatbreads

  1. Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

  2. The look so delicious Niky!
    Thank you for sharing your recipe for roasted tomato mini flatbreads at Create, Bake, Grow & Gather this week. I’m delighted to be featuring it at tomorrow’s party and pinning too.

  3. Found my way over from IMK. Roasted tomatoes are the best. I usually roast them, blend them up and freeze them for later use as pasta or pizza sauce. Getting some from the garden now.

  4. It seems like every time I see a great recipe lately, it’s on your site! I think we like similar things! This sounds like an easy and fresh dinner. Can’t wait to try when my tomatoes ripen!

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