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
11.0g
Fibre
2.0g
Protein
2.9g
Fat
8.0g
Saturates
1.30g
Sugars
9.4g
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
- 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.
- 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.
- Divide the garlic mixture between the tomatoes, gently pushing it into the flesh.
- 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.
