Slow-roasted tomatoes & rocket

Slow-roasted tomatoes & rocket

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(2 ratings)


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Cooking time

Skill level



Serves 20 with other dishes

Slow-roasted tomatoes taste amazing in salads and this is no exception. A great side dish or base for a simple main

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
  • Vegan
  • Gluten-free
  • Egg-free
Nutrition info




  • 20 medium tomatoes, halved
  • olive oil
  • salt & pepper
  • a few sprigs oregano, leaves stripped
  • 100g bag rocket
  • balsamic vinegar
  • 2 tbsp toasted pine nuts

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  1. Heat oven to 140C/fan 120C/gas 1. Halve the tomatoes and put on baking sheets, cut sides up. Brush each lightly with a little olive oil and sprinkle with salt and pepper. Sprinkle the oregano over the tomatoes. Cook for 2-3 hrs until semi-dried. Leave to cool, then pack into a plastic container and chill for up to 24 hrs.
  2. When ready to serve, scatter the rocket over a platter and arrange the tomatoes on top. Drizzle with a little olive oil and balsamic vinegar, then scatter over the pine nuts.

Recipe from Good Food magazine, June 2008

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fayemk86's picture

How long do they keep? Sounds yummy, definitely one to try..

phlwibble32's picture
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I used dried oregano to cut back on cost as it was in the store cupbord but the end result was still gorgeous. I made the tomatoes to do the salad but didn't get round to it so had some on wholegrain toast with a little sprinkle of organic cheddar for breakfast - such a tasty start to the day. Can't wait to have the salad now :D Think there'll always be a supply of these in the fridge now!