Name: Slow-roasted garlic and herb tomatoes
Prep time: 5 minutes
Cook time: 1 hour
Yield: 2
Ingredients: 6 cloves garlic, crushed; 1 tsp dried oregano; 2 pinches ground black pepper; 1 tbsp olive oil, plus a little extra to oil a baking tray; 4 large vine tomatoes (approx. 500g)

Sweet, caramelised tomatoes are perfect in a sandwich or with pasta.

Serves

Prep

5 minutes

Cook

1 hour

Each 213g serving contains (excludes serving suggestion)

KCal

107

Carbs

8.5g

Fibre

3.6g

Protein

2.1g

Fat

6.4g

Saturates

1.0g

Sugars

7.3g

Salt

0.01g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

6 cloves garlic, crushed

1 tsp dried oregano

2 pinches ground black pepper

1 tbsp olive oil, plus a little extra to oil a baking tray

4 large vine tomatoes (approx. 500g)

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Method

Step 1

Preheat the oven to 150°C/ gas 2. Mix the garlic, oregano, pepper and olive oil, crushing it all together with the back of a spoon.

Step 2

Cut the tomatoes in half through the middle (equator). Then - with the tomatoes cut side up - make a few cuts into the centre of each half, being careful not to pierce through to the skin.

Step 3

Divide the garlic mixture between the tomatoes, gently pushing it into the flesh.

Step 4

Place on a lightly oiled baking sheet and bake in the over for 1 hour.

Recipe tips

These tomatoes will keep in the fridge for up to two days and can be reheated when needed.
This dish is fantastic served on toasted ciabatta, or with grilled meat or fish.

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Slow-roasted garlic and herb tomatoes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

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Slow-roasted garlic and herb tomatoes

Ingredients

Method

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Step 2

Step 3

Step 4

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