Entrees

Roasted and fresh tomatoes with sourdough

Name: Roasted tomatoes on sourdough recipe
Yield: 8
Ingredients: 750g mixed baby tomatoes; 80ml olive oil; 40.00 ml sherry vinegar (we used Pedro Ximenez; 1 garlic bulb, top trimmed; 1 tsp runny honey; 1/2 bunch thyme; 1 young tip rosemary; 1 bunch basil, leaves picked, stems reserved; 250g assorted heirloom tomatoes, sliced; Chargrilled sliced sourdough, to serve

Rate now

Roasted and fresh tomatoes with sourdough

Jump to recipe

by Pip Sumbak

CHEF

Feb 14, 2024

“Our neighbours (Coopers Shoot Tomatoes) grow some of the best tomatoes in Australia. This dish can be served in so many ways – with stracciatella, a tin of anchovies or simply mixed through pasta. For this recipe, it works a treat with toasted or fresh sourdough and fresh basil.” – Pip Sumbak.

750g mixed baby tomatoes
1/3 cup (80ml) extra virgin olive oil
2 tbs sherry vinegar (we used Pedro Ximenez
1 garlic bulb, top trimmed
1 tsp runny honey
1/2 bunch thyme
1 young tip rosemary
1 bunch basil, leaves picked, stems reserved
250g assorted heirloom tomatoes, sliced
Chargrilled sliced sourdough, to serve

Method

1.

Place the cherry tomatoes, oil, vinegar, garlic, honey, thyme, rosemary, half the basil and all the stems in a baking dish. Season with a pinch of salt flakes and freshly ground black pepper and toss to combine. Place in a cold oven and heat to 160°C/140°C fan-forced. Roast for 1 hour or until bubbly and the garlic bulb is soft. Remove and discard herb stems.
2.

Set garlic bulb aside and, when cool enough to handle, squeeze out garlic from the cloves and finely chopped the flesh. Stir garlic flesh through roasted tomatoes.
3.

To serve, spoon warm roasted tomatoes over chargrilled sourdough, then place fresh tomato slices over the top and rip over some fresh basil leaves. Season with salt flakes and freshly ground black pepper and drizzle with a little oil from the roasted tomatoes.