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Roast tomato platter


Serves: 6-8
timePrep time: 15 mins
timeTotal time:
Roast tomato platter
Recipe photograph by Martin Poole

Roast tomato platter

Take your barbecue game to the next level with this sumptuous summer sides

Serves: 6-8
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
161Kcal
Fat
11gr
Saturates
6gr
Carbs
6gr
Sugars
6gr
Fibre
1gr
Protein
8gr
Salt
1gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 800g mixed tomatoes (we used Vittoria, Majestic and Sundream tomatoes)
  • 1 tsp caster sugar
  • 1 tsp sea salt flakes
  • a pinch of chilli flakes
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
For the ricotta
  • 2 x 250g tubs of ricotta
  • 1 tbsp picked fresh thyme leaves
  • the zest and juice of 1 lemon

Step by step

  1. Preheat the oven to 160°C, fan 140°C, gas 3. Halve around 800g mixed tomatoes (we used Vittoria, Majestic and Sundream tomatoes). 
  2. Place in a roasting tray, cut-side up, and sprinkle with 1 tsp caster sugar, 1 tsp sea salt flakes, a pinch of chilli flakes, 1 tbsp white wine vinegar and 1 tbsp olive oil. Roast for 1 hour until soft. Remove from the oven and leave to cool.
  3. Meanwhile, mix 2 x 250g tubs of ricotta with 1 tbsp picked fresh thyme leaves, the zest and juice of 1 lemon and plenty of seasoning.
  4. Spread the lemony ricotta out on a platter and top with the roast tomatoes to serve.

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