Roasted British Tomatoes and Oregano

Roasted British Tomatoes and Oregano

 It's nearing the end of British Tomato Fortnight but we've still had time to rustle up this delicious roasted tomato dish using the best of British tomatoes. We love eating delicious, local and seasonal produce and British Tomato Fortnight really is a true celebration of this!


400g red and yellow cherry tomatoes

2 garlic cloves , finely sliced

3 sprigs oregano

¾ fennel seeds

Lucy’s Classic House and Green Pesto Dressing

350g Greek yogurt

1 tsp lemon zest

½ tsp Chilli flakes

Salt and black pepper

Crusty bread


  1. Preheat the oven to 200c.
  2. Place the tomatoes, garlic and oregano on a roasting tin and drizzle over the Classic House dressing. Mix to combine and season with salt and pepper. Place in oven and roast for 30 minutes or until the tomatoes have softened and slightly charred.
  3. Meanwhile mix together the yogurt and lemon zest and season with salt and pepper.
  4. Spread the yogurt into a large shallow bowl , creating a dip in the middle. Spoon over the hot tomatoes and top with picked oregano and chilli flakes. Serve with hot crusty bread


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