Roasted Tomato Salad: A Taste of Summer Sunshine

There’s something magical that happens when humble tomatoes are coaxed by the heat of the oven. For me, this dish evokes the long, languid days of summer, the scent of basil wafting through an open kitchen window, and the pure joy of simple, vibrant flavors. I’ve been making this roasted tomato salad for years, a recipe I first discovered from the inimitable Delia Smith. It’s the kind of dish that, once you’ve made it a few times, becomes instinctual – a comforting ritual that requires no more than a glance at a roasting tin brimming with jewel-toned tomatoes.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes to 1 hour
• Total Time: 1 hour 5 minutes to 1 hour 20 minutes
• Servings: 4-6
• Yield: 1 large roasting tin
• Dietary Type: Vegan, Dairy-Free

Ingredients

This recipe celebrates the essence of ripe tomatoes, enhanced by fragrant basil, pungent garlic, and a bright, zesty dressing.

For the Roasted Tomatoes:

• 12 large, nice, sweet tomatoes
• 12 basil leaves, plus extra for garnish
• 2 cloves garlic, finely chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For the Dressing:

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar

For the Garnish:

• More fresh basil leaves
• Black olives, to personal taste

Equipment Needed

• Oven
• Approximate 16×12 inch roasting tin (or a tin large enough to hold the tomatoes in a single layer)
• Kettle (for boiling water)
• Sharp knife
• Small bowl (for the dressing)
• Whisk or fork
• Serving platter or individual plates

Instructions

The beauty of this dish lies in its straightforward preparation, allowing the oven to do most of the work, transforming the tomatoes into something truly special.

1. Preheat your oven to 400 degrees F (200 degrees C). This initial heat is crucial for achieving those desirable slightly blackened edges on the tomatoes, which add a depth of smoky sweetness.

2. Prepare the tomatoes: This step is key to unlocking their full potential. To skin the tomatoes, first make a small cross incision at the bottom of each one with your sharp knife. Then, carefully pour boiling water over the prepared tomatoes in a colander or bowl. Allow them to sit for about up to a minute – you’ll see the skins start to loosen. Drain them and, when cool enough to handle, you should be able to slip off their skins with ease. This simple technique ensures a more pleasant texture in the final salad.

3. Halve the tomatoes and arrange them cut side up in your oiled roasting tin. Ensure they are in a single layer, not overcrowded, so they roast evenly rather than steam.

4. Season generously with salt and freshly ground black pepper. Sprinkle the finely chopped garlic evenly over the tomatoes. Drizzle the 2 tablespoons of olive oil over everything.

5. Tear the basil leaves in half and distribute them among the tomatoes. Gently flip the tomatoes over so that they receive a light coating of the olive oil and seasonings, ensuring the basil is nestled amongst them.

6. Roast the tomatoes in the preheated oven for 45 minutes to 1 hour. The exact time will depend on your oven and how ripe the tomatoes are. You are looking for them to be tender, slightly collapsed, and with the edges beginning to blacken. This caramelization is where the magic happens.

7. Remove the roasting tin from the oven and allow the tomatoes to cool in the tin. This is important because the juices released during roasting will form a delicious base for the dressing.

8. To serve, carefully transfer the roasted tomatoes and all their accumulated juices to an individual or large serving platter.

9. Prepare the dressing: In a small bowl, whisk together the 2 tablespoons of olive oil and the 2 tablespoons of balsamic vinegar. Continue whisking until the two are emulsified into a lovely, glossy dressing.

10. Drizzle the prepared dressing evenly over the warm roasted tomatoes.

11. Garnish generously with more fresh basil leaves and black olives, adding as much as you personally enjoy.

12. The perfect accompaniment to this vibrant salad is a hunk of good, crusty bread. Serve them side-by-side and get ready to soak up all those wonderful juices.

Expert Tips & Tricks

• Tomato Selection is Key: For this recipe, aim for firm, ripe, and sweet tomatoes. Varieties like Roma, vine-ripened, or heirloom tomatoes that have a good flavor profile will yield the best results. Avoid watery or underripe tomatoes, as they won’t develop the same depth of flavor when roasted.
• Don’t Skimp on the Roasting Time: The slightly blackened edges are crucial for that delicious, concentrated, sweet-and-smoky flavor. If you find your tomatoes aren’t browning sufficiently by the end of the recommended time, you can briefly switch your oven to the broiler setting for a minute or two, keeping a very close eye to prevent burning.
• Embrace the Juices: The liquid that collects in the roasting tin is pure liquid gold! It’s a concentrated essence of tomato, garlic, and olive oil. Make sure to scrape every bit of it onto your serving platter. It forms the foundation of the dressing.
• Make Ahead Magic: This salad is fantastic made ahead of time. You can roast the tomatoes and let them cool completely. Store them in an airtight container in the refrigerator. When ready to serve, bring them to room temperature (or gently warm them in a low oven), prepare the dressing, and toss. This makes it an excellent option for picnics or potlucks.

Serving & Storage Suggestions

This Roasted Tomato Salad is wonderfully versatile. It shines as a starter, a light lunch, or a vibrant side dish. Serve it slightly warm or at room temperature. The warm roasted tomatoes with the tangy dressing are delightful against the backdrop of crusty bread, perfect for mopping up every last drop of the flavorful juices.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often meld beautifully overnight. To serve, you can enjoy it cold, or gently warm it in a low oven (around 300°F/150°C) for about 10-15 minutes until just heated through. Avoid microwaving, as it can make the tomatoes mushy.

Nutritional Information

Please note that these are estimated values and can vary based on the specific ingredients used.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	235.5 kcal	N/A
Calories from Fat	133 kcal	N/A
Total Fat	14.8 g	22%
Saturated Fat	2 g	10%
Cholesterol	0 mg	0%
Sodium	31.2 mg	1%
Total Carbohydrate	24.1 g	8%
Dietary Fiber	7.2 g	28%
Sugars	15.7 g	62%
Protein	6.1 g	12%

Variations & Substitutions

While this recipe is beautifully simple, here are a few ideas to play with:

• Herbal Infusion: Instead of just basil, consider adding sprigs of fresh thyme or rosemary to the roasting tin. These woody herbs will infuse the tomatoes with their aromatic oils.
• Garlic Lover’s Dream: If you adore garlic as much as I do, feel free to increase the amount of garlic. You could even roast a whole head of garlic alongside the tomatoes, then squeeze the sweet, mellow cloves over the salad.
• A Touch of Heat: For a subtle kick, add a pinch of red pepper flakes to the tomatoes before roasting.
• Balsamic Glaze: For an extra layer of intense, syrupy sweetness, you could finish the salad with a drizzle of balsamic glaze, made by simmering balsamic vinegar until reduced and thickened.
• Additions: While not strictly part of the original recipe, some might enjoy adding elements like feta cheese (if not keeping it vegan), toasted pine nuts, or thinly sliced red onion to the mix after roasting.

FAQs

Q: Why do I need to skin the tomatoes for this recipe?
A: Skinning the tomatoes ensures a more tender and pleasant texture in the final salad, preventing any tough or chewy skins from detracting from the dish.

Q: Can I use cherry tomatoes instead of large tomatoes?
A: Yes, you can! Halve or quarter cherry tomatoes and roast them. They will likely cook faster, so keep an eye on them.

Q: How can I tell if the tomatoes are roasted enough?
A: The tomatoes should be tender, slightly collapsed, and their edges should be visibly browned and slightly blackened. This indicates they have caramelized nicely.

Q: Is it important to use good quality olive oil?
A: Yes, since olive oil is a prominent flavor component, using a good quality extra virgin olive oil will significantly enhance the overall taste of the dish.

Q: Can I make this salad ahead of time?
A: Absolutely! Roasted tomatoes can be made a day or two in advance and stored in the refrigerator. Prepare the dressing just before serving.

Final Thoughts

This Roasted Tomato Salad is more than just a dish; it’s an edible embodiment of sunshine and summer abundance. It’s proof that simple, high-quality ingredients, treated with a little heat and love, can create something truly spectacular. I encourage you to try it, to let those sweet, roasted tomatoes work their magic. Serve it with a generous chunk of artisanal bread, perhaps a crisp glass of dry white wine, and savor the simple pleasure of a dish that tastes like a perfect summer day. Don’t hesitate to let me know what you think once you’ve tried it – your feedback is always a welcome addition to my culinary journey!