• 12 -16 cocktail truss tomatoes
  • 2 cloves of garlic
  • 1 table spoon of olive oil
  • 1 table spoon of oregano (dried)
  • 1 table spoon of parsley
  • Pepper and salt

Author of this recipe

Erwin Theeuwen

Erwin Theeuwen

Grower / producer

The origins of the nursery of Erwin and Heleen Theeuwen date back to 1952, when Erwin’s grandfather still grew every crop imaginable, from asparagus to carrots. In the meantime they have become... Read more

For this lovely oven-made tomato salad, we suggest to use the tasty cocktail types of truss tomatoes.

Total votes: 324


Turn your oven to the highest grill mark. Cut the tomatoes into halves and peel and shred the garlic. Put the tomatoes into a casserole, the cut sides facing up. Cover the tomatoes with some olive oil and put the casserole into the heated grill for 5 minutes. Cut the parsley and mix it with the garlic, oregano and some olive oil and spread it over the tomatoes. Add some salt and pepper as you prefer and put the casserole into the oven for 3-5 more minutes. Enjoy!

Tips from the author

Serves 4.

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