Roasted cherry tomatoes
Item 1 of 1
- Side
- 4
- 25 minutes
Adam Gray's versatile roasted cherry tomatoes recipe makes a deliciously simple dip or side and requires little preparation. To add more flavour, try seasoning with your favourite herbs - basil and oregano pair particularly well with tomatoes.
First published in 2015
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Ingredients
Metric
Imperial
- 400g of cherry tomatoes
- 1 tbsp of balsamic vinegar
- 1 dash of rapeseed oil
- 1 pinch of salt
- 1 pinch of pepper
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Place the cherry tomatoes on a sheet of foil and season with salt and pepper. Drizzle the rapeseed oil over the tomatoes and wrap the foil up to make a sealed parcel
- 400g of cherry tomatoes
- 1 pinch of salt
- 1 pinch of pepper
- 1 dash of rapeseed oil
3
Bake the tomatoes for 12-15 minutes, or until just tender. Remove from the oven and leave in the foil to cool
4
Once cool, add to a small bowl and gently crush, leaving some whole for texture. Add some balsamic vinegar to taste and serve
- 1 tbsp of balsamic vinegar
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