Riverford Wicked Leeks
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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.


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


  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.
want to cook with fresh ingredients? try one of our award winning veg boxes