Roasted parsley and garlic tomatoes bursting with flavour; perfect for a quick lunchtime snack or to scatter over a salad.
Disclaimer: I could eat a whole bowl of these on their own as a meal as I absolutely love tomatoes and there’s something about roasted tomatoes that just makes me impossibly happy.
What I love most about this recipe is that you can have the tomatoes with bread, as above, for a simple lunch, you can add them to pasta for a more substantial dinner or you can scatter them over a salad, warm or cool.
Parsley and garlic roasted tomatoes
- 500 g tomatoes
- 150 g flat leaf parsley
- 2 small shallots
- 3 cloves garlic
- 100 ml olive oil
- pinch sea salt
- Wash and dry your tomatoes and add to a large sandwich bag.
- Finely chop your parsley, shallots and garlic and add to the sandwich bag with the tomatoes. Add the oil and salt, seal the bag and shake well to coat the tomatoes in herbs and oil. I like to prepare the tomatoes ahead and leave them to sit in the fridge to infuse, if you can do this for at least 30 minutes I recommend it but it's fine if you can't.
- Pre-heat your oven to 120 degrees.
- Tip the tomatoes, herbs and oil into a roasting dish and cook at 120 degrees for 20 minutes, increasing the temperature after 20 minutes to 180 degrees and roasting for 10 minutes more.
- The tomatoes should be bursting from their skins when they're done. Remove from the oven and serve with bread or pasta, or leave to cool and add to a salad.
To finally chop the parsley, shallots and garlic I use my trusty mezzaluna knife which makes chopping so much easier when you don’t have the knife skills of a chef!
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I really like using shallots rather than onions for this recipe as they have a more mellow flavour.
Add everything to a large sandwich bag and give it all a good shake.
I’m a big fan of using sandwich bags where I can to marinade food because it saves on the washing up which is something I am always in favour of.
Just look at those beautiful colours!
The tomatoes are definitely the star of the show but the oil deserves the best supporting award, this stuff is absolute dynamite and makes a gorgeous dressing for salad and is perfect tossed through pasta with the tomatoes.
Delicious. This is one of my go-to lunch recipes and if there’s any left over (ha! unlikely) just pop them into a bowl, cover with clingfilm and store in the fridge for 24 hours.