Honey & thyme tomatoes

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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.

Per serving

55 kcalories, protein 1g, carbohydrate 8g, fat 2 g, saturated fat 0g, fibre 1g, salt 0.06 g

Latest comments and suggestions

• Lekker

  17 November 2007

  Lekker rated and commented on this recipe

  

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

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• inspiration

  23 December 2007

  inspiration rated and commented on this recipe

  

  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!

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• Erin

  16 March 2008

  Erin rated and commented on this recipe

  

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

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Ingredients

• 650g tomatoes
• 1 large garlic clove , thinly sliced
• leaves from 2 large sprigs thyme
• 1 tbsp olive oil
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tsp wholegrain mustard

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Low-fat

Counts as 1 of 5-a-day

Ingredients

• 650g tomatoes
• 1 large garlic clove , thinly sliced
• leaves from 2 large sprigs thyme
• 1 tbsp olive oil
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tsp wholegrain mustard

Per serving

55 kcalories, protein 1g, carbohydrate 8g, fat 2 g, saturated fat 0g, fibre 1g, salt 0.06 g

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