Moroccan style roast tomatoes

November 19th, 2018 - By fooddoctor
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Midwinter tomatoes are too unseasonable to eat raw, but yet in the colder months these can be transformed into a warming umami addition to dips and sauces and a reminder of brighter days. Warming spices including turmeric, which will enhance the bright colour of your tomatoes, taking this summer vegetable (fruit technically!) into the winter months.

Winter tomatoes can be a little acidic and sour, so sweeten a touch with honey or maple or the sweetening of your choice but a splash of balsamic is often all that’s needed. Use your judgment. You don’t need to add loads of sugar to round out the taste - just enough to make it delicious.

And Lycopene, which is the red pigment in tomatoes that give it much of its antioxidant hit, not only survives roasting but enhances its bioavailability.

6 to 8 Vine tomatoes
3 tsp Balsamic vinegar
1 tsp Turmeric powder
1 tsp Cinnamon powder
Honey to taste (if needed)
1 tsp Sea salt
A drizzle of olive oil


Cut fresh tomatoes in half and sit in a single layer in a baking tray.

Drizzle with a little balsamic vinegar, a little olive oil and sea salt, turmeric and cinnamon.

Roast in a hot oven for 10 to 15 mins. You want the tomatoes slightly blackened at the edges.

These tomatoes are delicious on sourdough toast, blended with stock to make roast tomato soup or added to burgers for a hit of umami flavour.