This speedy recipe comes together in no time at all and makes the most of the beautiful summer tomato season.
Roasting tomatoes gives them a beautiful sweetness and gives them a sun-burst taste that will transport you to a holiday in the sunshine.
Serve with plenty of fresh herbs and grilled chicken or fish for a healthy and flavoursome dinner.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
266
Ingredients
175g
bulgur wheat
700g
cherry tomatoes or baby plum tomatoes
8
extra-virgin olive oil
a handful each of mint and basil, roughly chopped, plus basil sprigs to garnish
3tsp.
balsamic vinegar
1
bunch spring onions, sliced
Directions
Step 1
Put the bulgur wheat in a bowl and add boiling water to cover by 1cm. Leave to soak for 30min.
Step 2
Put the tomatoes in a small roasting tin, drizzle with half the extra-virgin olive oil and add half the mint. Season with salt and ground black pepper. Roast at 220°C, mark 7 for 10-15min or until beginning to soften.
Step 3
Put the remaining olive oil and balsamic vinegar into a large bowl. Add the warm pan juices from the roasted tomatoes and the soaked bulgur wheat.
Step 4
Stir in the remaining chopped herbs and spring onions; check seasoning. (You may need a little more balsamic vinegar depending on the sweetness of the tomatoes.)
Step 5
Carefully toss in the tomatoes and serve garnished with basil sprigs.
Timesaver: Omit step 2 and replace with sundried tomatoes at step 5. The recipe will work without the addition of the warm pan juices at step 3, too.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
