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Roasted Tomatoes With Parsley Vinaigrette

  • Serves 10
Roasted Tomatoes With Parsley Vinaigrette


  • 1 tblsp oil
  • 500 grams baby tomatoes


  • 2 tblsp red wine vinegar (or use cider or white)
  • 6 tblsp oil (olive is nice)
  • 2 tblsp chopped fresh parsley
  • dash prepared mustard
  • 1 clove garlic, crushed, peeled and mashed to a paste
  • salt and pepper to season


  1. Heat the oil in a baking dish in a 240ºC oven. When hot add the tomatoes and cook for 5 –7 minutes until the tomatoes have just begun to split. Transfer to a cold dish.
  2. Blend all the vinaigrette ingredients together and pour over the tomatoes. Toss to coat, cover and refrigerate for 2 hours before serving at room temperature.

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