Description
Sweet and spicy roasted tomatoes, perfect as a summer appetizer or simple side. A great way to use up extra tomatoes from the garden!
Ingredients
Units
Scale
- 1 lbs (454 g) tomatoes
- olive oil
- Salt
- Black pepper
- 1 tsp chilli flakes
- 3 bay leaves
- fresh or dried thyme
- balsamic vinegar
Instructions
- Preheat oven to 329°F (165°C).
- Wash the tomatoes and cut each in half through the poles.
- Use an oven-proof dish that will hold the tomatoes snugly.
- Add a thin layer of olive oil to the bottom of the dish.
- Place the tomatoes in the dish, cut side up.
- Drizzle the tomatoes with more olive oil.
- Sprinkle the tomatoes with salt, black pepper, and chili flakes.
- Tuck the bay leaves amongst the tomatoes.
- If using fresh thyme, lay a few sprigs on top; if using dried thyme, sprinkle a teaspoon or two over the tomatoes.
- Drizzle with balsamic vinegar.
- Place in the oven for approximately 1 hour 45 minutes, until slightly charred.
- Remove from the oven and gently squash the tomatoes with a fork to release the juices.
- Leave to cool before serving.
Notes
- For best results, use ripe but firm tomatoes. Overripe tomatoes may become mushy.
- To intensify the flavor, roast the tomatoes at a slightly higher temperature (375°F/190°C) for a shorter time (1 hour).
- Store cooled tomatoes in an airtight container in the refrigerator for up to 5 days. They are also delicious frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 4
- Protein: 2
- Cholesterol: 0