British Roasted Tomatoes
35 min
total
4
people
77
calories per serving
Ingredients
4 people
- 4 pcVine tomato (halved)
- 2 tbspExtra virgin olive oil
- 1 pcGarlic (minced)
- 2 pcThyme (leaves only)
- 1 pinchGray sea salt
- 1 pinchWhite sugar
- 1 pinchBlack pepper ground
Method
Tomatoes shriveled by the heat, releasing a syrupy, concentrated juice. The scent of toasted thyme and candied garlic wafts from the tray as it leaves the oven.
- 1
Slice the tomatoes in half horizontally. Arrange them on a baking tray, cut-side up, so the moisture evaporates properly.
- 2
Drizzle with a dash of olive oil. Scatter the minced garlic, thyme leaves, salt, and a pinch of sugar to balance the acidity. Pepper goes on at the end.
- 3
Bake at 200°C. The tomatoes should be soft and the edges slightly charred, a sign that the sugars have caramelized.
Frequently asked questions
How do you get this dish right?
- Don't crowd the tray; air needs to circulate so they roast instead of boiling.
- Use very ripe tomatoes; that's where the natural sugar is.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan.
4.3
15 reviews
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