Vine-roasted Tomatoes

Celebrate robust flavours of sun-kissed tomatoes in this simple dish made by James Martin
By James Martin
Vine-roasted Tomatoes
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 12 small tomatoes, on the vine
  • 2 tsp thyme, leaves onlyfinely chopped
  • 3 cloves garlic, finely chopped
  • 1/4 tsp Maldon sea salt
  • 1/4 tsp ground black pepper
  • olive oil, for drizzling


1. Preheat the oven to 200C/gas 6. Keeping the tomatoes on the vine, divide them into sets of three. Using a sharp knife, make a small incision in each tomato.

2. In a small bowl, combine the thyme, garlic, salt and ground black pepper. Using the blade of a knife, insert a little of this mixture into each slash of the tomatoes.

3. Place the tomatoes in a roasting tray, just big enough to hold all the tomatoes. Drizzle the olive oil over the tomatoes and roast for 20-30 minutes, until the tomatoes have softened. Serve warm.

Rate This Recipe