Roast tomatoes
Roast tomatoes
Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways
- Prep: 10 mins
Cook: 1 hrs - Serves 4
- Easy
Ingredients
- 10 large vine tomatoes, halved
- 4 garlic cloves, sliced
- ½ bunch thyme
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
Roast 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.
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.
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