- 10 large vine tomatoes, halved
- 4 garlic cloves, sliced
- ½ bunch thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 3 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.
Roast tomato & watercress saladDivide an 85g bag watercress between 4 plates. Sprinkle over a small bunch snipped chives, then top with 1 quantity of roast tomatoes. Scatter over 50g walnuts, broken into pieces and pour over the tomato juices as a dressing. Serve with crusty bread if you like.
Roast tomato soupTip 1 quantity of roast tomatoes into a pan with 2 grated carrots. Then pour on 300ml vegetable stock and simmer for 5 mins. Add some seasoning and whizz with a stick blender until smooth. Serve with crusty bread.