Roasted tomatoes
These oven‑roasted tomatoes are seriously delicious and make a perfect side dish. Roasted to perfection, they turn sweet, jammy, and beautifully caramelised—far more flavourful than their simple ingredients suggest. Topped with zingy capers and fresh basil, they’re the kind of effortless dish that brightens any meal.
When tomatoes are at their peak, a little olive oil, a pinch of salt, and a hot oven transform them into soft, juicy gems that work with everything from salads and pasta to grilled meats or grains. They’re a true kitchen staple you’ll find endless uses for.
What goes well along side these tomatoes?
I love serving these juicy roasted tomatoes alongside steak, fish, or pork chops—they really do go with anything. They also pair beautifully with grilled meats, prawns, pasta, salads, grain bowls, or even simple roasted vegetables, making them a versatile side for almost any meal.
Roasted tomatoes
Ingredients
- 400 g tomatoes
- salt and pepper
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 garlic glove, crushed
- 1 tbsp capers, drained
- 1 tsp dried basil
Instructions
- Preheat the oven to 200°c / gas 6.
- Cut the tomatoes in half and lay them cut-side up in a shallow, ovenproof dish and sprinkle salt and pepper over the top.
- In a small dish mix together the oil, vinegar, garlic and capers and stir together.
- Spoon the oil mixture over the tomatoes, sprinkle the basil over the top.
- Bake the tomatoes in the oven for 25-30mins or until tender.
- Serve immediately.