Fresh Basil Topped Slow Roasted Tomatoes

Fresh Basil Topped Slow Roasted Tomatoes


Amounts given per 450g/1lb Fresh Tomatoes

  • 1 tbsp Kentish Oils Cold Pressed Rapeseed Oil, plus extra for drizzling after roasting
  • 1/2tsp Sea Salt Flakes
  • 1/4tsp Freshly Ground Black Pepper
  • Small Handful Fresh Basil Leaves


  1. Wash and dry the tomatoes.
  2. Cut large tomatoes in half and leaver smaller ones on the vine.
  3. Place the tomatoes on to a baking tray and drizzle over the oil.
  4. Sprinkle over with sea salt and freshly ground black pepper.
  5. Place in the centre of the oven and roast for 45 minutes.
  6. As soon as the tomatoes are cooked remove from the oven.
  7. Using a fish slice or slotted spoon to carefully transfer the roasted tomatoes to a serving plate.
  8. Roughly chop the basil leaves and scatter over the tomatoes.
  9. Finally drizzle a little oil over the tomatoes and leave until warm, not hot, before serving.

For the original recipe visit Feasting is Fun.