This dish can be served on its own, as an accompaniment to a meal or is ideal to serve as part of a buffet for a special occasion or party. Quantities can so easily be reduced or increased according to the number of people you are serving. A few oven roasted tomatoes makes a delicious starter or served with a rocket salad and some crusty bread you have a deliciously light lunch. Serve hot or cold
- 8 medium sized salad tomatoes
- 4 - 5 tbsp olive oil
- 2 cloves garlic, crushed
- 4 tbsp finely chopped basil
- 2 tsp finely chopped fresh oregano
- 2 tsp sugar
- Salt and freshly ground black pepper
- Sprigs of fresh thyme
Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6.
Cut the tomatoes in half and arrange them in a shallow roasting tin or ovenproof dish.
Mix together the oil, garlic, basil, oregano and sugar and pour over the tomatoes so they are all evenly coated. Pour on a little extra olive oil if necessary.
Season with salt and black pepper and roast in the oven for about 20 minutes until the tomatoes are softened and beginning to brown but still retain their shape.
Serve hot or cold with any remaining juices spooned over, garnished with sprigs of thyme.
Any variety of tomatoes can be used in this recipe. Cherry, plum and beefsteak varieties are all ideal. Different colours and shapes make the dish a little different – simply adjust the cooking times accordingly.