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Chilli roasted tomatoes

Written By Reena on 18 Aug 2014 | 13:25

One of Steve's favourite childhood memories is eating fresh tomatoes grown by his grandfather straight from the vine.  We always have several punnets of tomatoes in the fridge and every week we use any excess to make this dish.

They are great with sandwiches, salads, barbecues, picnics or just as a cheeky nibble as you walk by the fridge.

  • 450 grams tomatoes
  • olive oil
  • Salt
  • Black pepper
  • 1 teaspoon chilli flakes
  • 3 bay leaves (fresh or dry)
  • fresh or dried thyme
  • balsamic vinegar

  1. Pre-heat the oven to 165 degrees centigrade.
  2. Wash the tomatoes and then cut each in half through the poles not along the equator.
  3. Use an oven proof dish that will hold the tomatoes snuggly (you can always use a few more or less as required).
  4. Add a thin layer of olive oil to the bottom of the dish.
  5. Place the tomatoes on the dish with the cut side up.
  6. Drizzle the tomatoes with more olive oil.
  7. Now sprinkle the tomatoes with salt, black pepper and chilli flakes.
  8. Tuck the bay leaves amongst the tomatoes
  9. If you are using fresh thyme, lay a few sprigs across the top of the tomatoes.  If using dried thyme, sprinkle a teaspoon or two over the tomatoes.
  10. Now drizzle with balsamic vinegar.
  11. Place in the oven until slightly charred - in the region of 1 hour 45 minutes.
  12. Remove from the oven and use a fork to gently squash the tomatoes and release the juices.
  13. Leave to cool before serving.

About Reena


  1. These are smashing. I know because I ate nearly all of them when Reena cooked them.

  2. Yes, Lucy, it's true - you did eat nearly two punnets of tomatoes..