How to Roast Tomatoes with Basil the Easy Way
These easy roasted tomatoes with garlic, basil and chilli are a delicious and super simple dish to make. They’re inspired by long Summer evenings and the Mediterranean diet, which is just perfect for hot days!
The sweet flavours of the tomatoes with the tangy garlic, spicy chilli and earthy basil all go together perfectly to complement each other. These homemade roasted tomatoes with basil are sure to be a hit no matter how you serve them!
What do I need to roast tomatoes?
You really only need a handful of ingredients. This recipe is cheap, simple and delicious with no expensive or hard-to-find ingredients.
- 800 grams of tomatoes – I like to use a mix of sizes here, although I often just end up using cherry or plum tomatoes as they’re what I have to hand.
- 1 chilli pepper for a touch of spice.
- 3 cloves of garlic for that gorgeous Mediterranean flavour.
- 1 teaspoon of dried oregano, which really helps to elevate the tomatoes to a whole new level.
- A generous handful of fresh basil leaves – I’d recommend sticking with basil for this recipe as while other herbs are delicious, basil is the perfect one for this recipe.
- Salt and pepper to taste.
- A tablespoon of granulated sugar to work with the natural acidity of the tomatoes.
- Olive oil – ideally good quality olive oil, too.
How to Roast Tomatoes
The method here is extremely easy – every single step is easy enough for even the most beginner cook to follow.
- Halve the tomatoes and place them in an oven-proof bowl.
- Peel and chop the garlic and sprinkle it over the tomatoes.
- Chop the chilli, although you can leave larger pieces if you want to remove them before serving.
- Tear apart the basil leaves and mix them into the tomatoes.
- Sprinkle salt, pepper, sugar and dried oregano over the tomatoes and stir everything together.
- Drizzle olive oil over the tomatoes.
- Bake for 10 minutes, then turn the oven off without taking the tomatoes out. You can leave them in there for a few hours if needed, but 15 minutes is the bare minimum.
- Once cooled, mix in 2 tablespoons of lemon juice, cover the dish in cling film and place in the fridge for storage. Serve when ready.
See? Super easy!
How should I serve homemade roasted tomatoes with basil?
I like to serve these roast tomatoes so many different ways!
- Serve them the simple way – on their own.
- Turn them into a garnish for salads.
- Use them to top a pasta dish.
- Serve them at a BBQ as a dressing for chicken, burgers or sausages.
- Serve them with pulled pork – it sounds odd, but it works perfectly!
- Use the roasted tomatoes as a soft salsa for nachos or other meals.
If you want, you can even jar them and keep them in the fridge for later! That helps them to last a little longer. However, make sure to remember to take them out of the fridge a couple of hours before you plan on using them as they’re much better at 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.
How to Roast Tomatoes with Basil the Easy Way
- 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 garlic
- 1 teaspoon dried oregano
- handful fresh basil leaves
- salt and pepper
- 1 tablespoon granulated sugar
- olive oil
- Chop the tomatoes in half and place in an oven proof bowl.
- Peel and chop the garlic and sprinkle over the tomatoes.
- Finely chop the chilli or leave it larger if you want to remove it before serving.
- Rip up the basil and mix it in to the tomatoes.
- Sprinkle salt, pepper, the dried oregano and the sugar over the tomatoes and stir.
- Drizzle with olive oil.
- 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.
- 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
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