FishOlive OilPescatarianSides & SaladsTomato

Olive Oil Roasted Tomatoes with Asparagus

The perfect condiment to any meat or fish dish. This can be paired particularly well with white fish.

Prep Time: 15 mins
Cooking Time: 32 mins
4 people

Used in this recipe

Ingredients

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 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

Method

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

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.