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Nutrition: per serving

  • kcal115
  • fat7g
  • saturates1g
  • carbs12g
  • sugars11g
  • fibre3g
  • protein3g
  • salt0.07g
    low
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Method

  • step 1

    Heat the 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 of

snipped chives, then top with 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 the 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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Comments, questions and tips (18)

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Overall rating

A star rating of 4.8 out of 5.34 ratings

Garden2

question

In this recipe it says half a Buch of Thyme ! What weight would say a bunch was please ?

GoodFoodTeam_

Hello a bunch will be about 25-30g so you would want to use about 15g for this recipe. Thank you for your question - Best wishes, Good Food Team

Annoy

tip

To preserve them, put in a jar and cover with olive oil. They will keep for some time in the fridge.

dtgaOkAQh4fg

question

How would you store these tomatoes and for how long would they keep?

Digger39

I froze my extra and used them in toasted sandwiches, on pizza, in a pasta dish etc along with excess roasted courgettes and peppers.

Frantic Flapjack

Delicious!

garims

Lovely Recipe!! Made the roast tomato soup and it was lip smacking!

MaxWalter

I would be interested too. A simple preserving method please?

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