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