Oven Roasted Tomatoes


This is such a quick and easy way to use up any tomatoes you might have languishing away in the fridge/cupboard. After about half an hour roasting in the oven the sugars in the tomatoes will caramelise and take on a wonderfully rich and sweet flavour. While not technically in season at the moment it is still possible to get fresh, locally grown tomatoes at the Farmers Market. These little beauties are from Tobalong Tomatoes who grow their deliciously sweet fruit in glasshouses down by the Murray River.

Tomatoes are incredibly versatile and very good for you. They are rich in vitamin C, potassium and the antioxidant Lycopene, which is believed to help the body fight cancer cells. Once cooked they will store quite well in the fridge for a week or so to be used in salads, on sandwiches, in pasta or, if you’re a pig like me, you’ll eat the lot served over some buttery cous cous. The roasted garlic can be removed from the pan once cooked and minced up for use on hot buttered toast, in dressings, in soups or even mixed through with the tomatoes when you serve them. Be sure to mince it up before use though, there is nothing worse than chowing down on a huge piece of garlic.

You could dress this up any way you like really, play around with the herbs to suit what you have available. My only request is that you don’t skimp on the garlic or olive oil!

Oven Roasted Tomatoes

Serves: about half a cup

1 punnet Cherry Tomatoes

a couple of good glugs of olive oil (ie. about 2-3 tbspns)

1 tablespoon balsamic vinegar

1/2 teaspoon of sugar

1/2 head of garlic, peeled and broken up into cloves

1 teaspoon of dried basil, oregano or mint

salt and cracked black pepper to taste

Pre-heat the oven to 180 degrees.

Rinse and dry tomatoes thoroughly, slice into chunks.

Combine all the ingredients in a large pan.

Roast for 25-30 minutes, until tomatoes are starting to caramelise.


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