Honey & thyme tomatoes

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

  • Prep:15 mins
    Cook:40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 55
  • fat 2g
  • saturates 0g
  • carbs 8g
  • sugars 8g
  • fibre 1g
  • protein 1g
  • salt 0.06g


  • 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


  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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