Roasted Tomato Grains — a plant-based Mediterranean recipe by BOSH!
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Roasted Tomato Grains

We've been making this one on repeat and honestly it never gets old. There's something almost magical about what happens to tomatoes when you roast them low and slow with balsamic, thyme and garlic; they go all sticky and jammy and intensely sweet in the best possible way. Piled over hearty grains, it's the kind of meal that feels dead simple but tastes like you've really gone for it. Mediterranean vibes, proper comfort food, and it looks stunning on the plate without much effort at all. Make this tonight and you won't regret it.

Cook: 50 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large roasting tray
  • Frying pan

Ingredients

  • 1kg mixed tomatoes
  • 6 cloves garlic
  • 6 sprigs of thyme
  • 3 sprigs of rosemary
  • 1 tsp caster sugar
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 100g baby spinach
  • 2 250g bag mixed grains
  • fresh basil leaves

Method

1

Prepare the tomatoes

  • Spread the tomatoes out on a roasting tray,  thyme, rosemary and garlic out on the tray
  • Drizzle over 2 tbsp of the olive oil,  balsamic vinegar and sprinkle with the sugar
  • Season with a good pinch of salt and pepper, put the tray in the oven and roast for 45 minutes until sticky and delicious
2

Finish and serve

  • Remove the tin from the oven and remove the garlic, rosemary and thyme
  • Squeeze the garlic out the clove and combine with the tomato cooking juices
  • Warm the grains in the frying pan with a splash of water, tomato cooking juices and garlic mix, then stir for 2 minutes
  • Add roasted tomatoes, follows by the spinach and fold into the grains so that the spinach wilts
  • Season with salt and pepper if desired, then into serving bowls and top finish with basil

Tips & Variations

  • Use the best tomatoes you can find: This recipe is really all about the tomatoes, so go for the ripest, most flavourful ones you can get. Cherry tomatoes on the vine or good quality plum tomatoes work brilliantly here.
  • Don't skip the sugar: We know it sounds a bit odd but that pinch of sugar really helps the caramelisation along and balances the acidity of the balsamic. Trust us on this one.
  • Mix up your grains: We love this with farro or spelt for a nutty, chewy base, but it works just as well with bulgur wheat, quinoa or even pearl barley if that's what you've got in the cupboard.

Why This Works

The trick here is patience with those tomatoes. Forty-five minutes in the oven might feel like a long time, but that's where all the magic happens. The natural sugars caramelise, the balsamic gets sticky and glossy, and the garlic goes sweet and mellow. Roasting them together with the herbs means every single grain soaks up that incredible flavour when you bring it all together.