Roast tomatoes
By Good Food
Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways
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Prep:10 mins
Cook:1 hrs
- Easy
Nutrition per serving
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kcal 115
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fat 7g
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saturates 1g
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carbs 12g
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sugars 11g
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fibre 3g
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protein 3g
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salt 0.07g
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 saladDivide 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
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.
