Roasted Tomatoes with garlic & herbs.

Ingredients

9 large (1.2kg) egg tomatoes
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1 teaspoon cracked black pepper
8 sprigs fresh thyme
2 cloves garlic, peeled, sliced
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme, extra
2 tablespoons extra virgin olive oil, extra

Note: This recipe can be made two days ahead.

 

Procedure

Preheat the oven to moderately hot (200°C). Halve the tomatoes, place in a large baking dish with oil, salt, pepper, thyme and garlic. Bake in a moderately hot oven for about one hour or until tender and browned lightly. Drizzle with combined oregano, extra thyme and extra oil. Serve warm or cold.

Not suitable to freeze or microwave. Not suitable to microwave.

Cook's note
Roasted tomatoes may be served as an appetiser or to accompany the main course.

Serving Information

• Serves: 6
• Fat: g
• Calories: