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Roast tomatoes

This is a simple, versatile and oh so tasty treatment for a glut of tomatoes. The roasting really concentrates the flavour and considerably extends the 'best before' useability.

Useful too for overripe or underripe toms, and it will inject some taste into watery supermarket tomatoes too (in the unlikely event that you still go for those after your have tried the amazing Isle of Wight tomatoes from our shop)



olive oil




Preheat the oven to 150C.

Cut the tomatoes in half (you can leave them whole if you have cherry tomatoes).

Lay out on a baking tray, cut side up.

Drizzle generously with olive oil, and sprinkle with salt and pepper.

Chop the garlic finely and scatter over the tomatoes; do the same with the herbs (dried basil, thyme or oregano work well here - if using fresh herbs, add at the end)

Roast in the oven until the tomatoes start shrinking a bit and the edges start browning, about 60-80 mins). You want them to roast slowly so the flavours concentrate; if the oven is too hot they will start charring before the juices have reduced enough.

Remove from the oven and let cool.

Use immediately or put in a jar and keep in the fridge to use later.

Make sure you scoop up all the juices in the tray too!

They will keep in the jar for a couple of days at least, and a bit longer if you add olive oil until well covered.


> with pasta: chop up, and loosen with a bit of olive oil and cooking water from your pasta

> quick snack: pile up on toast

> with fish: pile up on fish fillets and bake a few minutes until fish is done

> soup: add some stock and blitz through a blender (or mash up with a fork)

> with anything else: adds a juicy tangy savouriness to almost anything: omelettes, fried rice, roast meats, salads... you name it!

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