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Roast tomatoes

Roast tomatoes

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A star rating of 4.9 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal115
fat7g
saturates1g
carbs12g
sugars11g
fibre3g
protein3g
low insalt0.07g
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Ingredients

  • 10 large vine tomatoes, halved
  • 4 garlic cloves, sliced
  • ½ bunch thyme
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil

Method

  • STEP 1

    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.

RECIPE TIPS
ROAST TOMATO & WATERCRESS SALAD
Divide 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 SOUP
Tip 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.

Recipe from Good Food magazine, September 2011

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Overall rating

A star rating of 4.9 out of 5.23 ratings
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