Honey & thyme tomatoes

Honey & thyme tomatoes

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(3 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 6
Roasting brings our the natural sweetness of tomatoes, lovely with bread

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal55
  • fat2g
  • saturates0g
  • carbs8g
  • sugars8g
  • fibre1g
  • protein1g
  • salt0.06g
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Ingredients

  • 650g tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 large garlic clove, thinly sliced
  • leaves from 2 large sprigs thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tsp wholegrain mustard

Method

  1. Heat oven to 200C/fan 180C/gas 6. Halve the tomatoes and put them, cut side up, in a single layer in a large ovenproof dish or baking tray. Tuck a sliver of garlic into each tomato half and scatter over thyme leaves. Drizzle with the oil, season generously, then bake for 30-40 mins or until the tomatoes are soft and juicy. Leave to cool. Can be roasted and chilled up to 3 days ahead. Bring to room temperature before serving.

  2. To serve, carefully lift the tomatoes onto a serving plate and pour over some of the juices from the roasting dish. Whisk together the honey, vinegar, mustard and a little seasoning to make a dressing, drizzle over the tomatoes and scatter with a few more thyme leaves.

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Comments (4)

jenniferatkinson's picture

Made this with cherry tomatoes and it was absolutely gorgeous.

erinvermaak's picture
4

This was really tasty. I served it with a green salad and grilled chourico. The flavours worked really well together.

gingerchick2's picture
5

Lovely summery taste. Did them again but used 1 tblsp of honey ,1.5 tblsp of balsamic, olive oil & missed out the mustard. Cherry tomatoes all rolled in the gloop & chucked in red onion & courgette chunks. covered with foil then roasted & served warm. Nice little twust, goes perfectly with the Toulouse sausages receipe I found on the site!

nelson61's picture
5

Simple and delicious. I used the dressing ingredients on the tomatoes before I roasted them, which worked very well.

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