Saturday, 13 October 2018

Oven-roasted tomatoes

I’m a huge tomato fan and they’re the base for a lot of my cooking so this recipe is one I use a lot. It’s so easy and yet the results make it seem as though you’ve spent ages preparing it.

I use it for bruschetta, pizza topping, puff pastry tart, I put it in ragu and with, my favourite, poached eggs on rye.

I batch cook it so it’s a great way of meal planning a few days ahead (ours never lasts long so I couldn’t tell you exactly how long it keeps for!). It’s a crowd pleaser and it wows so it’s great for entertaining (bruschetta starter or tart) and it will give your weekday bolognese a winning edge. It's a great recipe for getting the kids involved too.


Cherry tomatoes* - if you’re using bigger tomatoes you may need to adjust cooking times
Olive oil
Salt and pepper

*make sure they are are at room temperature so you really taste all the flavours.

How to:
  1. Set your oven to 190.
  2. Wash, dry and half the cherry tomatoes.
  3. Drizzle olive oil in a dish (you want them tightly packed).
  4. Arrange tomatoes skin side down.
  5. Crush garlic (1 to 2 cloves) and mix with 3 table spoon of olive oil, 1 of honey and grind salt & paper to taste. Mix. Spoon over tomatoes.
  6. Cook for 30 minutes in the oven.

They're tastiest warm, especially for the poached eggs and bruschetta, but I'll happily eat them any temperature!


No comments

Post a Comment

© There's Always Sunday | All rights reserved.
Blog Design Handcrafted by pipdig