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Slow-roasted tomato salad recipe

Slow-roasted tomato salad recipe

59 ratings

Slow-roasting results in sweet, sticky, intensely flavoured tomatoes that are delicious in this punchy Mediterranean salad of rocket, olive, capers and pine nuts. This technique is also handy if you're hosting a crowd as there's very little hands-on effort, you just let the oven do the work for you. See method

  • Serves 6
  • 5 mins to prepare and 1 hr 45 mins to cook, plus cooling
  • 94 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 x 230g packs sweet vine ripened tomatoes, halved
  • 2½ tbsp extra-virgin olive oil
  • 50g rocket
  • 50g pitted black olives
  • 1½ tbsp capers, drained and rinsed
  • 10g fresh mint leaves
  • 20g pine nuts, toasted
  • ½ tbsp balsamic vinegar

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    1g 5%
  • Sugars

    3g 4%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 3.7g Protein 1.2g Fibre 1.3g


  1. Preheat the oven to gas 9, 240°C, fan 220°C. Put the tomatoes, cut-side up, on a baking tray. Season, add a pinch of sugar and drizzle with 1½ tbsp oil.
  2. Roast for 15 mins, then reduce the oven to gas 2, 150°C, fan 130°C. Roast for 1½ hrs or until the tomatoes are charred but still juicy. Set aside to cool.
  3. Pile the rocket onto a serving plate and scatter over the tomatoes, olives, capers, mint and pine nuts. Drizzle with the vinegar and remaining oil. Serve with a sprinkle of black pepper.

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