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Roasted tomatoes (V)


These make a great side-dish, but can also be served with grilled vegetables, cheese or bread to become a wonderfully simple starter, or light lunch. The roasting intensifies the tomato flavour magnificently. If you have some lacklustre tomatoes sitting around, this is an excellent way to perk them up.


Serves four as a side-dish


8 medium-sized tomatoes

1 clove of garlic

a sprig of thyme, leaves only

1 tbsp olive oil

salt and pepper


Pre-heat the oven to 140°C.


Cut each tomato in half and lay them, cut-side up, in a roasting dish or tin. Crush the garlic and mix with the thyme leaves and olive oil. Season with fresh ground black pepper and a generous pinch of salt - I like to use rock salt in large crystals, but ordinary table salt will do.


Dab the olive oil mixture onto the cut side of each tomato. Roast in the oven for about an hour, until the tomatoes have slightly shrivelled.


They can be served piping-hot from the oven, or allowed to cool to room temperature.

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