Herb-Roasted cor de bou tomatoes | Marc Fosh


These ‘meaty’ tomatoes are just perfect for roasting, but any large beefsteak tomato will suffice.

Serves 4
Cooking time: 25–30 minutes
Preparation time: 10 minutes


  • 4 beefsteak tomatoes
    (preferably cor de bou)
  • 25 basil leaves
  • 12 sprigs thyme
    olive oil, for drizzling
  • 1 bunch chives, chopped
  • Sea salt and freshly ground black pepper


Preheat the oven to 180°C/350°F/gas mark 4.

Remove the stalk from the tomatoes to create a small cavity and cut 2 slashes on each side. Push most of the basil leaves (reserve a few for garnish) and all of the thyme sprigs into the cavities and the slashes.

Place the tomatoes on a baking sheet, drizzle with olive oil and sprinkle generously with salt and pepper. Bake for 25–30 minutes, until slightly caramelised.

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To serve, carefully place the tomatoes in a serving bowl and drizzle with the cooking juices from the pan and some fresh olive oil. Garnish with chopped chives and fresh basil leaves.