Roasted Tomatoes Dressed in Garlic, Olive oil and Balsamic vinegar


Serves 4
Prep Time 5 mins
Cooking Time 20 mins

  • 8 Large tomatoes, sliced
  • 3 Medium garlic cloves, finely chopped
  • Handful of fresh chopped basil
  • 4-5 Tbsp Extra virgin olive oil
  • 1-2 Tbsp Balsamic vinegar


  • Slice the tomatoes in half
  • Lay in a medium size baking tin
  • Sprinkle the chopped garlic over the tomatoes
  • Mix the olive oil and the vinegar together in a container and shake vigorously (see Cooks tips 1.)
  • Add the basil to the mixture, to infuse (see Cooks tips 2.)
  • Pour over the tomatoes
  • Bake in a pre heated oven 425°F/ 220°C/Gas mark 7 for 20 mins

Cook's tips

  • 1. It doesn’t really matter if you’re a bit over with the oil or vinegar, as long as it’s roughly one third vinegar to two thirds olive oil
  • 2. If you infuse the basil in the oil and vinegar it will prevent it burning


  • Medium size baking tin

Shopping List

  • 8 Large tomatoes
  • Garlic
  • Basil
  • Extra virgin olive oil
  • Balsamic vinegar
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