Slow-roasted tomatoes & rocket

Slow-roasted tomatoes & rocket

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)


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

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


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 20 medium tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • salt & pepper
  • a few sprigs oregano, leaves stripped



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 100g bag rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp toasted pine nut


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Aug, 2012
How long do they keep? Sounds yummy, definitely one to try..
2nd Aug, 2012
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!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?