British Roasted Tomatoes

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.

• Prep: 10 min
• Cook: 25 min
• Difficulty: Easy
• Calories: 77
• Protein: 0 g
• Carbs: 2 g
• Fat: 8 g

Ingredients

• 4 pc Vine tomato ( halved )
• 2 tbsp Extra virgin olive oil
• 1 pc Garlic ( minced )
• 2 pc Thyme ( leaves only )
• 1 pinch Gray sea salt
• 1 pinch White sugar
• 1 pinch Black pepper ground

Instructions

1. Tomato preparation

   Slice the tomatoes in half horizontally. Arrange them on a baking tray, cut-side up, so the moisture evaporates properly.

2. Seasoning

   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. Roasting

   Bake at 200°C. The tomatoes should be soft and the edges slightly charred, a sign that the sugars have caramelized.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan.