Lucy M. I learned to roast tomatoes from Mary Berry when I had a glut of them and no idea what to do beyond slicing them into salads. She halves them, scatters fresh herbs across the cut sides, then lets the oven slowly draw out everything they’ve got to give. I arrange mine on a tray with a generous pour of oil and watch as they collapse into something concentrated and sweet.
The real magic happens in that slow cooking. The flesh deepens in colour, the edges char slightly, and whatever herbs I’ve chosen get baked right into the tomato itself. I taste one partway through, adjusting the salt if needed. By the time they’re finished, I’ve got something completely different from where I started, and I find myself making them regularly just to have them on hand for other dishes.
Why You’ll Love this Mary Berry Herbed roasted tomatoes
Because they’re incredibly simple yet impressive, Mary Berry’s herbed roasted tomatoes deliver restaurant-quality results in your own kitchen. I love how the recipe requires minimal prep work—just arrange tomatoes and roast them while you whip up the herb butter.
The magic happens when the oven’s heat intensifies the tomatoes’ natural sweetness, creating tender morsels that burst with flavor. That golden, slightly caramelized exterior contrasts beautifully with the soft interior.
What really sets this dish apart is the compound herb butter. The combination of fresh herbs, garlic, and lemon juice transforms simple roasted tomatoes into something genuinely special. You’ll find yourself serving this at dinner parties, knowing guests will be impressed by both the taste and presentation. It’s elegantly simple—exactly what makes Mary Berry’s recipes so reliable.
For an easy vegetable side with real flavor, Parmesan-Crusted Asparagus Recipe works beautifully. The combination of fresh asparagus and baked parmesan adds texture and depth without overwhelming the rest of the meal.
What Ingredients are in Mary Berry Herbed roasted tomatoes?
Mary Berry’s herbed roasted tomatoes recipe is straightforwardly uncomplicated, requiring just a handful of quality ingredients that work together to create an elegant side dish. The ingredient list is deliberately minimal, allowing each component to shine while the oven does most of the work.
This simplicity is characteristic of Mary Berry’s approachable cooking style, where premium ingredients and proper technique matter more than complicated combinations.
Ingredients:
- 1 lb (500g) cherry tomatoes
- 3 tbsp butter, softened
- 2 tbsp chopped fresh herbs (cilantro, basil, or flatleaf parsley)
- 1 garlic clove, crushed
- ½ tsp lemon juice
- Salt and black pepper to taste
- Fresh herb sprig for garnish
When selecting ingredients, choose ripe cherry tomatoes at peak ripeness for the best flavor—they should feel slightly soft to the touch and smell fragrant. For the herb butter, use genuinely fresh herbs rather than dried, as they provide the vibrant flavor that distinguishes this dish.
Unsalted butter is preferable so you can control the seasoning precisely. The lemon juice should be freshly squeezed rather than bottled for superior taste, and a quality sea salt will enhance all the flavors more effectively than table salt.
How to Make this Mary Berry Herbed roasted tomatoes
- Begin by preheating your oven to 450°F (230°C) and arranging 1 lb (500g) of cherry tomatoes in a single layer in an ovenproof dish. This even distribution guarantees the tomatoes roast uniformly and develop tender, caramelized edges while maintaining their shape.
- Place the dish in the preheated oven and roast for 15–20 minutes, checking around the 15-minute mark to monitor their progress. The tomatoes are ready when they appear tender and slightly blistered on the outside but haven’t collapsed or burst open, which would result in a watery dish.
- While the tomatoes roast, prepare the herb butter by placing 3 tbsp of softened butter into a small bowl. Beat in 2 tbsp of chopped fresh herbs—cilantro, basil, or flatleaf parsley work beautifully—along with 1 crushed garlic clove and ½ tsp of freshly squeezed lemon juice.
- Season the mixture generously with salt and black pepper to taste, stirring until all ingredients are fully incorporated and the color is evenly distributed throughout the butter. The consistency should be spreadable rather than runny.
- As soon as the tomatoes emerge from the oven, transfer them to a serving dish and immediately dot the warm tomatoes with generous portions of the herb butter, allowing it to melt and coat them. The residual heat will release the aromatic oils from the herbs and garlic, creating a fragrant, flavorful sauce.
- Garnish with a fresh herb sprig and serve the dish hot, either as an elegant side dish or spooned over warm bread to capture the herbed butter and tomato juices.
Mary Berry Herbed Roasted Tomatoes Recipe
Ingredients
Method
- Begin by preheating your oven to 450°F (230°C) and arranging 1 lb (500g) of cherry tomatoes in a single layer in an ovenproof dish. This even distribution guarantees the tomatoes roast uniformly and develop tender, caramelized edges while maintaining their shape.
- Place the dish in the preheated oven and roast for 15–20 minutes, checking around the 15-minute mark to monitor their progress. The tomatoes are ready when they appear tender and slightly blistered on the outside but haven’t collapsed or burst open, which would result in a watery dish.
- While the tomatoes roast, prepare the herb butter by placing 3 tbsp of softened butter into a small bowl. Beat in 2 tbsp of chopped fresh herbs—cilantro, basil, or flatleaf parsley work beautifully—along with 1 crushed garlic clove and ½ tsp of freshly squeezed lemon juice.
- Season the mixture generously with salt and black pepper to taste, stirring until all ingredients are fully incorporated and the color is evenly distributed throughout the butter. The consistency should be spreadable rather than runny.
- As soon as the tomatoes emerge from the oven, transfer them to a serving dish and immediately dot the warm tomatoes with generous portions of the herb butter, allowing it to melt and coat them. The residual heat will release the aromatic oils from the herbs and garlic, creating a fragrant, flavorful sauce.
- Garnish with a fresh herb sprig and serve the dish hot, either as an elegant side dish or spooned over warm bread to capture the herbed butter and tomato juices.
Notes
Mary Berry Herbed roasted tomatoes Substitutions and Variations
While Mary Berry’s classic recipe shines with its simplicity, I’ve found that three key areas offer room for creative experimentation. First, you can swap the herbs entirely—try thyme, oregano, or rosemary for earthier notes, or experiment with tarragon for a subtle anise flavor. Second, consider your butter base: I’ve substituted olive oil for a lighter option or added anchovy paste for umami depth. Finally, tomato selection matters. Roma tomatoes work beautifully if you prefer larger pieces, while grape tomatoes cook faster. You might also toss in minced shallots or red pepper flakes for heat. These adjustments let you personalize the dish while maintaining Berry’s elegant approach to roasted vegetables.Mary Berry Herbed roasted tomatoes Substitutions and Variations
While Mary Berry’s classic recipe shines with its simplicity, I’ve found that three key areas offer room for creative experimentation. First, you can swap the herbs entirely—try thyme, oregano, or rosemary for earthier notes, or experiment with tarragon for a subtle anise flavor.
Second, consider your butter base: I’ve substituted olive oil for a lighter option or added anchovy paste for umami depth. Finally, tomato selection matters. Roma tomatoes work beautifully if you prefer larger pieces, while grape tomatoes cook faster.
You might also toss in minced shallots or red pepper flakes for heat. These adjustments let you personalize the dish while maintaining Berry’s elegant approach to roasted vegetables.
What to Serve with Mary Berry Herbed roasted tomatoes
These herb-kissed tomatoes pair beautifully with dishes that either complement their bright, savory profile or provide textural contrast. I’d serve them alongside grilled fish or roasted chicken, where their acidity cuts through rich proteins.
They’re excellent with creamy pasta dishes—the roasted tomatoes add depth without overwhelming delicate sauces. For vegetarian options, I’d pair them with crusty bread and creamy cheeses like burrata or goat cheese.
They also work wonderfully as a side for lamb or beef, especially Mediterranean-inspired preparations. You can even incorporate them into grain bowls with couscous or quinoa, adding fresh greens and crumbly feta. Their tender texture and herb-infused butter make them versatile enough to enhance nearly any main course you’re preparing.
Final Thoughts
Mary Berry’s herbed roasted tomatoes deliver impressive results with minimal effort, making them an ideal addition to your cooking repertoire. I’ve found this recipe strikes the perfect balance between simplicity and sophistication—you’ll need just basic ingredients and twenty minutes to create something restaurant-quality.
What I appreciate most is the versatility. You can adapt the herbs to match your pantry or meal theme, whether that’s basil for Italian dishes or cilantro for something bolder. The roasting process intensifies the tomatoes’ natural sweetness while the herb butter adds richness and depth.
This dish proves that elegant cooking doesn’t require complicated techniques. It’s a reliable go-to that impresses guests while keeping your kitchen stress-free. I recommend keeping this recipe handy for weeknight dinners and special occasions alike.
