Maggie Beer

Roasted Tomatoes with Vino Cotto and Herbs

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Step 1: Preheat a fan forced oven to 200C.

Step 2: Line a large baking tray with baking paper, lay down the fig leaves and set aside.

Step 3: Cut any large tomatoes into ¼ and the smaller cherry tomatoes in half. Place tomatoes into a bowl along with the garlic bulb rosemary, sage and thyme. Season with sea salt and toss together well. Evenly spread the mixture onto the lined baking tray and drizzle with Extra Virgin Olive Oil.

Step 4: Place into the preheated oven and roast for 15 minutes.

Step 5: Remove from the oven and drizzle over the Vino Cotto before returning the tray to the oven and roasting for another 5 minutes. The tomatoes should have reduced in size and the Vino Cotto, caramelised.

Step 6: Remove from the oven and allow to sit for 10 minutes before serving warm, or alternatively, allow to cool to room temperature and serve on grilled sourdough with ricotta and fresh basil.

Tip: These are great as a side to go with baked lamb or BBQ steak.


  1. 3 fresh fig leaves (optional)
  2. 800g mixed assortment of tomatoes (Heirloom Cherry Tomatoes, Mini Roma Tomatoes and Black Russian Tomatoes)
  3. 1 bulb garlic
  4. 1/4 cup rosemary leaves loosely packed
  5. 1/4 cup sage leaves loosely packed
  6. 8 stems lemon thyme
  7. to season sea salt
  8. 60ml 3 tbspn Vino Cotto
  9. to serve ricotta
  10. to serve fresh basil

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