Back to Basics: Roasted Tomatoes

Back to Basics: Roasted Tomatoes

To me, roasted tomatoes are so simple, that a recipe is not really required. However, I do realise that some people might not even think of making these… and that is a real shame as they are so very very tasty!

The roasted tomato recipe

Any type of tomatoes will work for this but as it is best to leave them whole whilst roasting, cherry tomatoes are perfect!

You can, just literally put the tomatoes in the oven, but there are a few additions which take these from good to amazing!

I love the smell and taste of fresh rosemary and as I have an abundance growing at home and at the allotment, this is my herb of choice to add. You can most definitely use dried herbs and I recommend basil, sage, oregano, Mixed herbs or Italian Mix.

Garlic is always going to go well with tomatoes, and I would always add this, either fresh or dried (granules). Then as I love black pepper so much, lots and lots freshly ground and a sprinkle of salt. Sea salt, Himalayan salt, regular salt, whichever you have! If you wish, you can drizzle the tomatoes with olive oil, but it’s not really necessary especially if you are roasting sweet cherry tomatoes whole.

Roast the tomatoes on a lined tray. Use foil or baking paper as juice will come out and it will get sticky! The size and quantity of the tomatoes dictates how long they need roasting for, but generally anything from 20-40 minutes is good as Gas Mark 6 (400f / 200c).

What do I need?

You can (as with most of my recipes), make these as easy or complicated as you wish! You can just throw them in a dish and bake, or you can carefully arrange them all standing up, then add your herbs. If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. We do receive a small commission if you click and purchase through these links (this is at no additional cost to you)!

How to serve your tomatoes

Where to start! I have been known to pick these off the baking tray and pop them straight in my mouth (careful, the insides are hot)! Ideally, serve these as a side dish with any meal, either hot, or cold! I love serving these with my delicious crumbed tofu and they go perfectly with some tasty vegan sausages or even with a mixed mezze plate (ah, now I want to try adding some to my homemade houmous!) You could just eat them on toast with a bit of avocado and more black pepper! Yum!

You can of course, add them to all sorts of dishes, whole or blended! Add them to a soup, a stew, a casserole, even a lasagne. What will you do with yours?

Storage

These will store covered in the fridge for up to five days. You can also freeze them once cooked, if you will be using them in a sauce or soup. I suggest freezing in a glass jar, labelling and dating, then using within six months.

Sharing

I love seeing your creations and interpretations of my recipes! Feel free to share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.

Leave me a comment below and let me know what you’re adding to your tomatoes and what you’ll use them for?

Speak soon

Laurena x