3 ways with roasted tomatoes

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I adore oven roasted tomatoes because the flavour intensifies so much through the process, and its my best way to turn any excess I have into something preserved.

I love to roast them at 150C for about 1.5 – 2 hours, but if I’m in a hurry, I just whack them in the oven at 180C for about 35 minutes.

I bake them with sprigs of fresh thyme and a sprinkle of sea salt flakes. Occasionally I will scatter a few dried chillies over or add garlic to the pan to roast alongside them.

Once the tomatoes are cooled you can then use them in a variety of ways. I love them as a simple salad with goats cheese and rocket with my favourite vinaigrette. I like to substitute the red wine vinegar with a berry infused variety to give it a touch of sweetness. Maple syrup also works well. They are fabulous tossed through any salad too.

I blend them into a sauce using my stick blender.

I use this delicious sauce to add to pasta, and stored in a jar it will last a couple of weeks in the fridge. If you need to preserve it longer, it freezes very well.

Roasted tomatoes add such an incredible depth of flavour to your mac n cheese:

The recipe for this mac & cheese with crispy bacon and roasted tomatoes can be found here.

One of the recipes in my new cookbook is for a slow roasted tomato tart with caramelised onions and Gruyere which I love. This is what it looks like:

Of course there are hundreds of other amazing uses like in sandwiches, on bruschetta, on pizza and with eggs.

How do you like to serve your roasted tomatoes?

 PS: I look forward to connecting with you again in the future.

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  1. Beautiful pictures Sam!

  2. Thanks Lori 🙂

  3. Love the pictures! All the food looks so good, I can’t decide which recipe sounds the best. Thank you!

  4. It’s roquette or arugula. A rocket is a missile, spacecraft, aircraft or other vehicle that obtains thrust from a rocket engine.

  5. Hi Zosia, I had a good laugh at this. In South Africa it is called rocket and not arugula and certainly not roquette 🙂 #fact

  6. Thank you Jessie, all so easy and so yum. The other fabulous way is to slow roast the tomatoes until they are almost shriveled up and then layer in a jar (densely packed) and then top the jar up with olive oil for later use in sauces. I’m very into preserving.

  7. Gorgeous roasted tomato recipes, Sam, I love particularly these tomato tartlets, absolutely irresistible.

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