Roasted tomatoes

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Roasted tomatoes

Side Serves 1 50 min
A super-versatile way with cherry tomatoes. Eat as a side to grilled chicken or halloumi and asparagus. Stir into spelt or pearl barley with other roasted Mediterranean veg and a spoonful of pesto. Combine with white beans, slow-cooked onions and torn basil. Pep up your pasta with them and a generous grating of Parmesan... Before roasting you could trickle over a little balsamic vinegar for a more sweet-sour finish.


  • 3-4 cherry tomatoes per person
  • herbs eg. marjoram, oregano or thyme (optional)
  • olive oil
  • salt and pepper


Prep time: 5 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 180°C/Gas 4.
  • Step 2

    Slice the tomatoes in half, cross-ways. Place on a non-stick baking tray or one lined with baking parchment. Sprinkle the herbs across the top, if using.
  • Step 3

    Drizzle with a little good olive oil and season. Roast for about 45 minutes, until sticky and starting to caramelise.

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