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Honey & thyme tomatoes

Roasting brings our the natural sweetness of tomatoes, lovely with bread

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 55
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 8
  • Protein 1
  • Fat 2
  • Fibre 1
  • Salt 0.06

Nutrition per serving

  • Calories 55
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 8
  • Protein 1
  • Fat 2
  • Fibre 1
  • Salt 0.06

Ingredients

  • 650g tomatoes
  • 1 large garlic clove, thinly sliced
  • leaves from 2 large sprigs thyme
  • 1 tbsp olive oil
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1 tsp wholegrain mustard

Method

  1. Heat oven to 200C/fan 180C/gas 6. Halve the tomatoes and put them, cut side up, in a single layer in a large ovenproof dish or baking tray. Tuck a sliver of garlic into each tomato half and scatter over thyme leaves. Drizzle with the oil, season generously, then bake for 30-40 mins or until the tomatoes are soft and juicy. Leave to cool. Can be roasted and chilled up to 3 days ahead. Bring to room temperature before serving.

  2. To serve, carefully lift the tomatoes onto a serving plate and pour over some of the juices from the roasting dish. Whisk together the honey, vinegar, mustard and a little seasoning to make a dressing, drizzle over the tomatoes and scatter with a few more thyme leaves.

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