Roast tomatoes

Any tomato, regardless of its state of ripeness, will be transformed by being roast in a hot oven. I find this recipe particularly useful as a side dish for cold meats, but it also makes a very pleasing main dish with some brown rice on the side.


Serves 4 as a side dish

450g tomatoes
3 tablespoons olive oil
A small bunch of basil
40g finely grated Parmesan


Achieving the perfect results

  1. Set the oven at 200˚C/Gas 6. Cut the tomatoes in half. Put them into a bowl. Pour over the oil, a good grinding of black pepper and a little of salt. Tear the basil leaves and add them with the grated Parmesan.
  2. Tip the tomatoes into a baking dish or baking sheet with raised edges and bake for 25-30 minutes until the tomatoes are soft and the Parmesan is slightly crisp.

Get involved

The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.