Roasted Vine-ripened Tomatoes, Rosemary and Yellow Squash
“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
4people 5minutes
Cook Time
30minutes
Servings Prep Time
4people 5minutes
Cook Time
30minutes
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.

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