Roasted Tomato Salad

"A starter or side dish, but I could eat these as a main course with some good bread. I have been making these for years now but mainly in the summer months. Its a Delia Smith recipe. I probably use more garlic. If you made these a few times you will find you don't have to refer to the recipe anymore, just get your roasting tin full of the tomatoes and add the seasonings. The dressing is easy to remember too. This is a top summer dish. Can be made in advance."
photo by PetsRus photo by PetsRus
photo by PetsRus
photo by -Sylvie- photo by -Sylvie-
photo by -Sylvie- photo by -Sylvie-
photo by CountryLady photo by CountryLady
Ready In:
1hr 20mins




  • Preheat the oven to 400 degrees F.
  • Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
  • Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.
  • Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
  • Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
  • Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
  • To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
  • Have some nice crusty bread on the side.
  • Scatter over more basil and the black olives.

Questions & Replies

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  1. LisaGay
    These are BEYOND five star! The recipe sounded so simple, I wasn't expecting to be so very impressed by this. I had about a dozen home-grown tomatoes that were going to go bad if I didn't do something with them, so chose this recipe for it's ease in preparation. It's SO GOOD! Don't be alarmed if the juices in the pan get really black. The bits of black that cling to the tomatoes seem to melt into the dressing giving it a wonderful flavor. You must try this! I'm fixing another batch, tomorrow. The tomatoes cook down quite a bit so you may want to roast even more than twelve! Thanks a bundle, PetsRus. Super recipe! :)
  2. Jan Doty
    This has always been a family favorite. I don't peel the tomatoes however, and I use yellow, orange, red and grape tomatoes when making.....balsamic is good with it as well.
  3. Mirj2338
    You mean I'm supposed to peel the tomatoes? Well, I didn't, and they came out great, so tough noogies! We had these for Friday night supper. The BH took a tomato half and smooshed it on his piece of grilled chicken breast. Sounded like a good idea so we all did the same. Great supper, superb flavors!
  4. GinnyP
    I've made these a lot this summer. It's become one of my favorite ways to enjoy tomatoes. I use vine ripened tomatoes (medium sized) and although I do the criss-cross on the bottoms, I then simply slice them in half and put them cut sides up in the oiled roasting tin. I've never peeled them and they always get gobbled up. Yum!
  5. evelynathens
    These tomatoes are fantastic! A must-try for all now that summer is here. The perfect accompaniment to grilled steak.


Hello, my name is Bonnie and I am a very beautiful cat as you can see if you look at the picture at the top of this page.... What??.. I am supposed to talk about you??? But it says here: About Me!! Well all right then ...... My mom is Dutch and has moved to England in October 2007, after living 15 years in the Netherlands with my English dad. They don’t have any human children and “created” their own family, which means I have to share them with Hannah, she is a 6 years old tortie cat, Abby the dog, she is a 9 year old Beagle, and a one year old black Miniature Pincher named Poppy, I refuse to tell you my age but I am a georgious lilac British Shorthair cat!! It is obvious she adores pets just by looking at her name she uses on Zaar (many on Zaar call her Pets or Petsie Poo), her name in real life is Annelies and that is a common Dutch name. My mom always liked to cook, but since she joined Zaar it got out of control, and it doesn’t help that she is disorganized. Printed recipes everywhere in the house, the recipe binders have got bigger and just between you and me, her hips too!!! I have lived in Holland all of my life until now, but they lived in several different countries/places:- desert and coastal Oman, up North and West in Holland, Vancouver-Canada, Aberdeen- Scotland and in Norway they lived in Bergen and Oslo. We have all moved together to England, as you can see I’ve already learnt the language! I heard her say to Dad that this is the last time she moved to another country...she's had it with moving from one place to another! ( its her age...she's getting grumpy) Mom is 55 years old but I always hear her say that the date of her birthday does not mean that much to her, the date of her cancer anniversary is more important, because so far she is a survivor. Besides cooking she has other interests too, crafts, gardening and soap making. She likes Zaar and is one of the hosts on the German-Benelux Forum here on RecipeZaar. She would like to thank everybody who tries and comments on the recipes she has posted on Recipezaar, your feedback is very much appreciated. <img src=""> <img src="" alt="Image hosted by"> <img src=""> <img src="" alt="Image hosted by"> <img src=""> <img src="" alt="Image hosted by"> <img src="" alt="Image hosted by"><a href="" target="_blank"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"></a><a href="" target="_blank"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"></a>
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