Roasted Cherry Tomato & Charred Red Onion Fregola

Serves: 8



  • 500g cherry tomatoes
  • 2 tbsp extra-virgin olive oil
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • Salt
  • Freshly ground black pepper


  • 2 medium red onions, sliced 1cm thick
  • 60ml extra-virgin olive oil, plus more for brushing
  • Salt
  • Freshly ground black pepper
  • 60ml balsamic vinegar


  • 560g fregola
  • 60ml balsamic vinegar
  • 3 tbsp extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 30g torn basil leaves


For the Tomatoes:

  1. Preheat the oven to 150°c. On a rimmed baking sheet, toss the tomatoes with the olive oil.
  2. Add the rosemary and thyme sprigs and season with salt and pepper. Bake for about 40 minutes, until the tomatoes are ready to burst.
  3. Strip the crispy leaves from the herb stems; discard the stems. Increase the oven temperature to 180°c.

For the Onions:

  1. Light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper.
  2. Grill over moderately high heat until charred but still crisp in the centre, about 3 minutes per side.
  3. Transfer the onions to a baking dish. Add the vinegar and the olive oil, bake for 20 minutes until tender.
  4. Let the onions cool in the liquid, then coarsely chop them. Reserve the liquid.

For the Fregola:

  1. Bring a large pot of salted water to a boil. Add the fregola and cook, stirring occasionally, until the fregola is al dente, about 15 minutes.
  2. Drain and transfer to a large bowl.
  3. While the fregola is still warm, add the onions and their cooking liquid, along with the tomatoes and crispy herbs.
  4. Stir in the vinegar and olive oil and season with salt and pepper.
  5. Garnish with the basil and serve.

All products marked in bold are available to purchase through Vegetarian Express.