• Save to your scrapbook
  • Save to your scrapbook

    Roasted Tomato Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roasted Tomato Salad

    Roasting tomatoes helps to concentrate their flavour, while the addition of balsamic vinegar enhances their sweetness. This salad is great for summer when there is an abundance of tomatoes, but it can be made at any time of year. Just select the best fresh tomatoes available.

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 1 small red onion, very thinly sliced
    • 6 plum tomatoes, halved
    • 2 cloves garlic, crushed
    • 2 tbsp Antica Modena Balsamic Vinegar
    • 2 tsp olive oil
    • 1 pack Waitrose Fresh Basil, roughly torn
    • Salt and freshly ground black pepper


    1. Preheat the oven to 200°C, gas mark 6. Place the sliced onions in the base of an ovenproof dish and arrange the tomatoes, cut side up, on top of the onions.
    2. Mix together the garlic, vinegar, oil and seasoning and pour over the tomatoes. Roast for 25-30 minutes. Stir well half-way through cooking, spooning over the juices.
    3. When the tomatoes are soft and starting to collapse, remove from the oven and transfer to a serving dish. Scatter over the basil and pour any juices over the top. Serve warm with a green salad and crusty bread, to mop up the juices. It can also be served as an accompaniment to any meal.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Cover and store in the fridge for 3-4 days or freeze for up to 1 month.


    Serve with sliced mozzarella cheese or a barbecued steak. Purée this salad in a blender to make a sauce to toss into pasta.


    Average user rating

    5 stars