The BBC Good Food logo
Slow-roasted tomatoes & rocket

Slow-roasted tomatoes & rocket

By
Rating: 5 out of 5.2 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Total time
  • Easy
  • 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

  • Easily halved
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content