Roasted Tomato Salad

August 19, 2014Sew White

Sew White roasted tomato salad 1

It is the time of year for garden fresh tomatoes and this year our tiny veg patch of only 1.5 metres by 50cm deep has yielded over 3kgs of baby toms already and there is so many left! We have had tomatoes with everything in the last few weeks. I think we are all starting to feel a bit over whelmed with tomatoes!

As well as using the tomatoes in simple salads I am also going to have a go at making ketchup this week. Many photos to follow I’m sure. One of my families favourite things that uses tomatoes in is the roasted tomato salad. It’s really easy and brilliant if you are already using the oven for a cake as it only needs 10 mins and then an hour in the hot oven or over night to allow the tomatoes to go extra soft an the juices to come out a bit but the tomatoes still hold a little shape.

Sew White roasted tomato salad 2

This recipe is based on Nigel Lawson’s Moonblushed tomoatoes

I have left the recipe simple so you can make as much as you want.


– baby tomatoes
– dried thyme
– dried oregano
– herbs de Provence
– salt and pepper
– granulated sugar
– olive oil

– Lettuce. I like a mix of crisp and baby leaf which is a bit peppery (I used home grown lettuce)
– mozzarella
– goats cheese
– lemon juice


– This is great to do after you’ve the oven for something else as it saves on electricity for just eating the tomatoes for 10 mins in the oven.

– Preheat the oven to 200 degrees.
– Cut up as many tomatoes you want, in half and place the insides up in an oven proof dish.
– Cover the tomatoes in a slight sprinkling of all the herbs, salt and pepper and sugar.
– Sprinkle with a light glug of olive oil making sure at least most of them are covered.
– Bake in the oven for 10 minutes at 200 degrees and then turn the oven off leaving the tomatoes in the hot oven for at least 1 hour. Best over night.

When you are ready to make the salad

– Lay a bed of lettuce on a serving dish.
– Top with the cheese. I think hand pulled makes it looks so much better than cut.
– Take the tomatoes out of the oven and spoon them on to the salad.
– Don’t through away the juice from the roasting tin but add a few tablespoons of lemon juice and extra olive oil to taste.
– Pour over the tomatoes and serve.

This is a lovely salad by itself but with a quiche or at barbeque it works very well too!

Enjoy x

If you like spicy food you can add some chopped up chillies to the tomatoes before they go into the oven. It works really really well.

Here are my tomatoes ready to go into the oven.

Sew White roasted tomato salad 3

Here is the gorgeous finished salad ready to eat. Absolutely stunning.
As the toms haven’t been cooked too long some are more mushy than others but some still holding their shape but very squishy.

Sew White roasted tomato salad 4


  • Galina V

    August 21, 2014 at 12:32 pm

    Delicious salad! We were lucky with our tomato crop this year as well. I mostly grow cherry-sized varieties, though this year had some big-sized ones like Black Russian, and it tastes great. Your salad is splendid

    1. Sew White

      August 21, 2014 at 12:37 pm

      Thank you so much. I think next year I might try bigger tomatoes. I’d love to try beef tomatoes. I might give them a go.

  • georgina davies

    August 21, 2014 at 1:39 pm

    this looks fabulous! reminds me of like a greek type salad with feta yum xx

    1. Sew White

      August 22, 2014 at 2:01 pm

      Thank you. It does have that look about it.

  • emily harvey

    August 21, 2014 at 7:49 pm

    I love Salad, this look so delicious!xx

    1. Sew White

      August 22, 2014 at 2:00 pm

      Thank you 🙂 It was darn good!

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