Baked tomatoes with oregano & pecorino
Make the most of tomatoes that have had a good dose of sun with this vibrant dish
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 1 hour
- Heat the oven to 200C/fan 180C/gas 6. Cut a waist around each tomato with a sharp knife and pack the tomatoes into a shallow baking dish. Pull the leaves off the oregano and sprinkle them over and around the tomatoes, along with the garlic. Pour over a good slug of olive oil and season well.
- Bake for 35 minutes then sprinkle on the cheese and return to the oven for 10 minutes. Serve with toasted bread.
Per serving
188 kcalories, protein 8.5g, carbohydrate 8.8g, fat 13.5 g, saturated fat 4.4g, fibre 2.7g, salt 0.39 g
Recipe from olive magazine, August 2008.
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http://www.bbcgoodfood.com/recipes/6911/
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Ingredients
- 500g tomatoes , a mixture of varieties
- 4 sprigs oregano
- 2 garlic cloves , thinly sliced
- olive oil
- 35g pecorino cheese , grated
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 1 hour
Ingredients
- 500g tomatoes , a mixture of varieties
- 4 sprigs oregano
- 2 garlic cloves , thinly sliced
- olive oil
- 35g pecorino cheese , grated
Per serving
188 kcalories, protein 8.5g, carbohydrate 8.8g, fat 13.5 g, saturated fat 4.4g, fibre 2.7g, salt 0.39 g
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06 September 2008
JanetJeffer rated and commented on this recipe
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02 September 2009
Shezza rated this recipe
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