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Print Roasted tomatoes

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.

Ingredients

  • 3-4 cherry tomatoes per person
  • Herbs eg. marjoram, oregano or thyme (optional)
  • Olive oil
  • Salt & pepper

Method

  1. Preheat oven to 180°C/Gas 4.
  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.
  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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