• Nothing quite beats a soft, sticky and sweet roasted tomato

    Roasted whole tomatoes with basil


    • 6 large Roma tomatoes
    • 60ml (¼ cup) olive oil
    • 2 garlic cloves, chopped + 4 whole cloves, skin on
    • 45ml (3 tbsp) balsamic vinegar
    • 60ml (¼ cup) water
    • salt and freshly ground black pepper, to taste
    • fresh basil leaves, to serve



    Preheat the oven to 200°C. Place the tomatoes, olive oil, chopped and whole garlic, balsamic vinegar and water in a large roasting pan.


    Season well and bake until the tomatoes have softened and become quite sticky, about 30 – 35 minutes.


    Scatter with fresh basil leaves before serving.



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