Roast Tomatoes with Garlic Basil and Chilli

My Roast Tomatoes with Garlic, Basil and Chilli is a delicious and unbelievably easy dish to make and is inspired by long summer evenings and the Mediterranean diet I love when the weather is hot.

The flavours of the tomatoes with the tangy garlic and chilli and earthiness of the basil compliments itself very well.

Serving the Roast Tomatoes with Garlic Basil and Chilli

Serve the tomatoes on their own, or turn it into a garnish for salad, top a pasta, serve it as a dressing for chicken, burgers or sausages at a BBQ. It can be used in so many different ways and even tastes wonderful with pulled pork. I’ve also found that serving it as a soft salsa for other meals works well. If you want you can jar them and pop them in the fridge for a later date. Great to keep them going a little longer. Just remember to take them out a few hours before you need them so they get to room temperature.

New kitchen gadget alert. My new favourite pan is this glass oven proof roaster from Judge. The thick glass roaster is perfect for cooking and presenting the dinner on the table. It is unbelievably light yet holds heat well and easy to pick up out of the oven when wearing gloves. It also washes up a treat. (I hate washing up so this means a lot to me).

I’ve used this dish as a serving platter and it’s beautiful. It really emphasises the colour and helps you pay more attention to the food.

Recipe time

5 from 3 votes

Print

Roast Tomatoes with Garlic, Basil and Chilli

My Roast Tomatoes with Garlic, Basil and Chilli is a delicious and unbelievably easy dish to make and is inspired by long summer evenings and the Mediterranean diet I love when the weather is hot.

Course Dinner, Lunch, Salad

Cuisine British

Keyword How to roast tomatoes, Roast Tomatoes with Garlic, Basil and Chilli

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 portions

Calories 140 kcal

Author Sisley White

Ingredients

• 800 g tomatoes a mix of sizes works really well but most of the time I just use cherry or plum tomatoes
• 1 chilli
• 3 cloves of garlic
• 1 teaspoon of dried oregano
• handful of fresh basil leaves
• salt and pepper
• 1 tablespoon of granulated sugar
• olive oil

Instructions

1. Chop the tomatoes in half and place in an oven proof bowl.
2. Peel and chop the garlic and sprinkle over the tomatoes.
3. Finely chop the chilli or leave it larger if you want to remove it before serving.
4. Rip up the basil and mix it in to the tomatoes.
5. Sprinkle salt, pepper, the dried oregano and the sugar over the tomatoes and stir.
6. Drizzle with olive oil.
7. Cook in the oven for 10 minutes. Turn the oven and leave the tomatoes in there as the oven cools. Or for 15 minutes. You can leave them in their for a few hours.
8. Once cooled mix in 2 tablespoons of lemon juice and cover the dish in cling film and pop in the fridge. Serve in so many different ways.

Disclaimer – I was given the glass roaster from judge to try out.
All opinions are the recipe are my won.

Other tomato dishes you might enjoy

Heirloom Tomato and Peach Salad

The perfect fresh summer salad. Heirloom Tomato and Peach Salad with creamy mozzarella and earthy green basil. Fresh and Fruity.

Check out this recipe

Puff Pastry Roasted Tomato Tart

My quick and easy roasted tomato tart made with puff pastry is a super delicious seasonal dish and brilliant for summer parties, events and picnics.

Check out this recipe

Chicken Pesto Pasta with broccoli and sundried tomatoes

Check out this recipe

Asparagus Tomato Salad

My Asparagus Tomato Salad is simple to make but tastes incredible. A quinoa rice based salad topped with tomatoes, fresh basil, mozzarella and asparagus.

Check out this recipe

How to make Ketchup at Home

Discover how to make your tomato ketchup. This is a delicious recipe with a sweet and tart flavour that will make you love making your own ketchup

Check out this recipe

View all my sweet treat recipes.

Follow me on Instagram to see what I’ve been making recently. www.instagram.com/sewwhite