Roasted Tomatoes with Almond Basil Crust

Some of you had requested I share more savoury recipes so I hope you will like this nice side dish! It is one of my favourites -perfect with some rice and some greens on the side.

This dish is vegan, healthy, gluten-free and grain-free as well as super simple if you have an oven!

I can’t wait to make it again! I absolutely love the taste of the savoury crumble/crust and I am thinking of making a pizza topping with it!

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  • 8-10 ripe tomatoes
  • 1 cup of almonds
  • 1 handful of basil leaves
  • salt and pepper
  • 2-3 tbsp of olive oil
  1. In a food processor or with a mortar and pestle pulse/smash the almonds until chunky and add the basil and salt and pepper. Add olive oil to make it sticky.
  2. Wash and slice the tomatoes in half and lay on baking tray lined with baking paper and top each tomatoes with a spoonful of the almond basil mixture.
  3. Cook for 25 minutes at 180 degrees Celsius or until the tomatoes are soft.

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