Tomato Tray Bake


Tomato Tray Bake

This easy tomato tray bake is an ideal mid-week meal. 

Tomato Tray Bake Recipe 

Serves 4 


8 medium vine-ripened tomatoes

2 tbsp extra-virgin olive oil 

50g unsalted butter, chopped 

1 onion, thinly sliced into rounds

2 garlic cloves, crushed

1 ½ cups pearl barley 

⅓ cup chillies in adobo

2 tsp smoked paprika

2 tsp ground cumin 

2 tsp ground coriander

2 tbsp brown sugar

¼ cup red wine vinegar

400g can crushed tomatoes

3 cups (750ml) hot vegetable stock 

2 cups baby kale leaves


Preheat the oven 220°C (200°C fan forced). Place the tomatoes in a deep roasting tray, drizzle with 1 tablespoon of the oil and season well. Place in the oven and cook for 10 minutes. 

Meanwhile, melt the butter in a large frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened. Add the pearl barley, chillies in adobo, paprika, cumin, coriander, sugar and vinegar and cook, stirring, for 1 minute.

Carefully remove the tomatoes from the roasting tray and set aside. Add the pearl barley mixture, crushed tomatoes and stock to the tray and stir to combine. Place the tomatoes back in the tray, on top of the barley. Cover with foil and bake for 40 minutes, or until the barley is tender.

Remove the tomato tray bake from the oven and set aside. Toss the kale leaves in the remaining oil and place on a large baking tray. Place in the oven and bake for 5 minutes or until crisp and lightly charred. 

Turn the grill to high. Remove the foil from the roasting tray and place the tray bake under the grill for 5 minutes, until the tomatoes are blistered. Serve the tray bake topped with the kale.

Smart Tip: 

Tomatoes taste great, and they’re also full of health benefits. Rich in calcium and vitamin K, tomatoes can help you maintain healthy bones. Eaten raw, they provide antioxidants like vitamins A and C. Including tomatoes into your diet can also help you maintain your blood sugar levels (due to the high amounts of a mineral known as chromium).


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