Olive Oil Roasted Tomatoes with Asparagus

Olive Oil Roasted Tomatoes with Asparagus

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

Categories: Sides & Salads

Serves: 4 Preparation time: 15 mins Cooking time: 32 mins



  • 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


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Put the tomatoes in a roasting pan and drizzle over the olive oil. Sprinkle over the basil and season well.
  3. Cook for about 30 minutes or until just soft.
  4. Meanwhile, blanch the asparagus for 1-2 minutes then refresh in cold water and drain well.
  5. 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.

Cooks tips

Just before serving, sprinkle over a few rashers of chopped, grilled bacon.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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