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Roast tomatoes

Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways

  • Prep: 10 mins
    Cook: 1 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 115
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 11
  • Protein 3
  • Fat 7
  • Fibre 3
  • Salt 0.07

Nutrition per serving

  • Calories 115
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 11
  • Protein 3
  • Fat 7
  • Fibre 3
  • Salt 0.07

Ingredients

  • 10 large vine tomatoes, halved
  • 4 garlic cloves, sliced
  • ½ bunch thyme
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil

Tip

Roast tomato & watercress salad
Divide an 85g bag watercress between 4 plates. Sprinkle over a small bunch snipped chives, then top with 1 quantity of roast tomatoes. Scatter over 50g walnuts, broken into pieces and pour over the tomato juices as a dressing. Serve with crusty bread if you like.

Roast tomato soup
Tip 1 quantity of roast tomatoes into a pan with 2 grated carrots. Then pour on 300ml vegetable stock and simmer for 5 mins. Add some seasoning and whizz with a stick blender until smooth. Serve with crusty bread.

Method

  1. Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

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