Roasted garden tomatoes with garlic, basil and peas

My desert island food choice would be tomatoes and potatoes. Tomatoes are just the best things, especially roasted or lightly fried in olive oil. Cooking tomatoes releases lycopene, which is a potent antioxidant.

This is a simple but DEELICIOUS recipe to serve with cold meat, salad and potatoes. Great for when you have a glut of garden tomatoes. Try to use an heirloom variety rather than those hideous supermarket underripe bullets of things.

This recipe was given to me by my friend Isabella, whose food is always an inspiration.
  • Serves
  • Prep
    5 mins
  • Cook
    25 mins
  • Difficulty
  • 8 large ripe tomatoes, preferably from the garden – the ones in the pic are ‘Marmande’. If using supermarket toms, use really nice ripe ones on-the-vine.
  • half a red onion thinly sliced
  • 100ml of extra virgin olive oil
  • 2-3 fat cloves of garlic, thinly sliced
  • large handful of fresh basil
  • sea salt black pepper
  • teacup of fresh or frozen peas
Heat the oven to 180C.

Place the tomatoes and onions in a roasting tin and pour over the olive oil. Scatter the garlic evenly over the tomatoes. Season generously with the salt and pepper.

Roast for 20-25 mins on the bottom shelf.

Ten mins before the end, scatter the peas and basil over the tomatoes and return to the oven.

N.B. If using fresh peas there’s no need to cook, just scatter them over at the end.
Nutrition info
Tomatoes are a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.
Make every day this delicious, get a weekly eatnaturally plan!
Knowledge is knowing that a tomato is a fruit, wisdom is not putting it in a fruit salad.
Miles Kington
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