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!
5 from 3 votes
Prep Time 10mins
Cook Time 35mins
Total Time 45mins
Course Dinner, Lunch, Salad
800gtomatoesa mix of sizes works really well but most of the time I just use cherry or plum tomatoes
salt and pepper
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.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com