Return to listing

Roasted Tomato Salad

If you are a tomato addict, like me, and you think that good bread dipped into fruity olive oil and tomato juices is the food of the gods, then roast the tomatoes first and you'll agree that the gods have excelled themselves.

 Roasted Tomato Salad

  Serves 4-6 as a starter

 12 large tomatoes
 2 large or 4 small cloves garlic, finely chopped
 2 tablespoons extra virgin olive oil
 12 large fresh basil leaves
 salt and freshly milled black pepper
For the dressing:
 2 tablespoons extra virgin olive oil
 2 tablespoons balsamic vinegar
To garnish:
 fresh basil leaves
 24 black olives
 Pre-heat the oven to gas mark 6, 400°F (200°C).
Oven temperatures and Conversions
Click here for information

You will also need a shallow roasting tin 16 x 12 inches (40 x 30 cm), oiled.

This recipe is taken from Delia Smith’s Summer Collection and Delia's Vegetarian Collection.


Skin the tomatoes first of all by pouring boiling water over them and leaving for 1 minute, then drain and, as soon as they are cool enough to handle, slip off the skins. (Protect your hands with a cloth if necessary.) Watch how to skin tomatoes here.

Now cut each tomato in half, around the middle rather than vertically, and place the halves in the roasting tin (cut side uppermost) and season with salt and freshly milled pepper.

After that, sprinkle on the chopped garlic, distributing it evenly between the tomatoes.

Follow this with a few droplets of olive oil on each one, then top each one with half a basil leaf, turning each piece of leaf over to get a coating of oil.

Now place the roasting tin in the top half of the oven and roast the tomatoes for 50-60 minutes or until the edges are slightly blackened. Then remove the tin from the oven and allow the tomatoes to cool.

All this can be done several hours ahead.

To serve the tomatoes, transfer them to individual serving plates, then whisk the oil and balsamic vinegar together and drizzle this over the tomatoes.

Finally top each one with an olive and garnish with basil leaves.

Lots of crusty bread is an essential accompaniment to this.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Bruschetta with Tomato and Basil Serves 4-6

Bruschetta with Tomato and Basil

It's hard to believe that something so simple can be so wonderful

Roasted and Sun-dried Tomato Risotto Serves 2 as a supper dish or 3-4 as a light lunch

Roasted and Sun-dried Tomato Risotto

Oven-roasted tomatoes, which have been slightly blackened and become really concentrated in flavour, are the mainstay of this superb dish.

Tomato, Mozzarella and Basil Salad Serves 2

Tomato, Mozzarella and Basil Salad

The perfect way to bring a taste of Italy to your table with the minimum of effort and maximum appeal.




Popular topic
Latest post
Ask Lindsey... Quiche
09 Feb 2016 20:01
Coffee Break New Forum
08 Feb 2016 16:44
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Shortcrust pastry.
07 Feb 2016 11:32
Books slow cooking
20 Dec 2015 23:44
Equipment KitchenAid
07 Feb 2016 11:50
Gardening Weekend bird watch
07 Feb 2016 11:44
CMS solutions by