Olive Oil Roasted Tomatoes with Asparagus

Makes: 4
Preparation time: 10-15 minutes
Cook time: 32 minutes


For the tomatoes:
  • 8 firm, ripe tomatoes, halved
  • 4 tbsp. Filippo Berio Olive Oil
  • 1 -2 tbsp. fresh basil, finely shredded
  • Salt and freshly ground black pepper
  • 225g/8oz fresh baby asparagus

For the dressing:
  • 3 tbsp. Filippo Berio Olive Oil
  • 3 tbsp. white wine vinegar or balsamic vinegar
  • Pinch of sugar, to taste


Preheat the oven to 180°C/350°F/ Gas 4.

Put the tomatoes in a roasting pan and drizzle over the olive oil. Sprinkle over the basil and season well. Cook for about 30 minutes or until just soft.

Meanwhile , blanch the asparagus for 1 - 2 minutes then refresh in cold water and drain well.

Mix the dressing in a screw top jar and shake well. Arrange the tomatoes and asparagus onto 4 serving plates and pour over the dressing.

Cook's Tip:

Just before serving, sprinkle over a few rashers of chopped, grilled bacon.


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