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Slow-roasted garlic and herb tomatoes

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Sweet, caramelised tomatoes are perfect in a sandwich or with pasta.
Serves
2
Prep
5 minutes
Cook
1 hour
Each 317g serving contains (excludes serving suggestion)
KCal
124
Carbs
11.00g
Fibre
2.00g
Protein
2.90g
Fat
8.00g
Saturates
1.30g
Sugars
9.40g
Salt
0.30g
Portion Fruit & Veg
3
Ingredients
Ingredients
6 cloves garlic, crushed
1 tsp dried oregano
2 pinches ground black pepper
1 tbsp olive oil, plus a little extra to oil a baking tray
4 large vine tomatoes
Method
  1. Preheat the oven to 150°C/ gas 2. Mix the garlic, oregano, pepper and olive oil, crushing it all together with the back of a spoon.
  2. Cut the tomatoes in half through the middle (equator). Then - with the tomatoes cut side up - make a few cuts into the centre of each half, being careful not to pierce through to the skin.
  3. Divide the garlic mixture between the tomatoes, gently pushing it into the flesh.
  4. Place on a lightly oiled baking sheet and bake in the over for 1 hour.
Chefs tips
  • These tomatoes will keep in the fridge for up to two days and can be reheated when needed.
  • This dish is fantastic served on toasted ciabatta, or with grilled meat or fish.
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