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.
Roast Tomatoes with Garlic, Basil and Chilli
- 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
- 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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