Wholefood Recipes by Holly Davis
Roasted Vine-ripened Tomatoes, Rosemary and Yellow Squash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
"Super easy … not so much a recipe but “a thing to do” in summer. It can accompany steamed green beans, poached chicken or grilled beef, and is absolutely delicious used as a sauce in a sandwich, over grains or on a piece of toasted sourdough bread." Holly Davis
Roasted Vine-ripened Tomatoes, Rosemary and Yellow Squash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
"Super easy … not so much a recipe but “a thing to do” in summer. It can accompany steamed green beans, poached chicken or grilled beef, and is absolutely delicious used as a sauce in a sandwich, over grains or on a piece of toasted sourdough bread." Holly Davis
Servings Prep Time Cook Time
4people 5minutes 30minutes
Servings Prep Time
4people 5minutes
Cook Time
30minutes
Ingredients
Servings: people
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 220˚C.
  2. Spread the tomatoes out in a large baking dish – leave them on the vine as this adds to the depth of flavour.
  3. Drizzle the oil over the tomatoes.
  4. Tuck the sprig of rosemary under them, so it doesn’t burn.
  5. Roast for 10 minutes until the tomatoes are collapsing and have released their juices.
  6. Spread the yellow squash around the tomatoes, making sure they are coated in the tomato juices.
  7. Turn the oven down to 200˚C.
  8. Place dish back in oven and roast tomatoes and squash until the juices have caremelised in places and the dish has plenty of colour on the edges.
Recipe Notes

Summer is generally the season for raw, crisp and fresh; however, when you have a bowl of well-roasted vine-ripened tomatoes and yellow squash on hand you have the means to many great ends.

This dish can accompany steamed green beans, poached chicken or grilled beef, and is absolutely delicious used as a sauce in a sandwich, over grains or on a piece of toasted sourdough bread.

When these vegetables are cooked long enough for the juices to caramelise you’re rewarded with intense tomatoiness, and great colours and textures. You might like to add in some roast some garlic cloves too – but be careful not to burn it as it becomes bitter and very unpleasant.

See Holly's Healthy Wholefood Cooking Pantry Guide in our guides section.

Sources:

  • Image credits to © Holly Davis
Holly Davis

Holly Davis

Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

Leave a Reply