Roast Tomatoes
Recipe: #22770
February 05, 2016
Categories: Side Dishes, Tomato, Italian, Oven Bake, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, Fresh Tomatoes, Frozen Vegetables, more
"I just really love using tomato's this way, especially when they are fresh from the garden. Cooking them this way gives the tomatoes a rich and intense flavour. These are great as a side dish or can be cooled and used for other recipes such as salads, pasta or soups."
Ingredients
Nutritional
- Serving Size: 1 (425.7 g)
- Calories 132
- Total Fat - 6.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 20.9 mg
- Total Carbohydrate - 18.2 g
- Dietary Fiber - 4.9 g
- Sugars - 12.6 g
- Protein - 3.7 g
- Calcium - 43.9 mg
- Iron - 1.2 mg
- Vitamin C - 56.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oven to 160c fan or 140 gas.
Step 2
Place the tomato halves on a baking sheet, scatter some of the garlic and thyme over each tomato, sprinkle each tomato with a little of the sugar and then drizzle over the balsamic vinegar and olive oil, sprinkle with salt and pepper to taste. Place tray in the oven and roast tomatoes for approx 1 hour.
Step 3
Remove tomatoes and serve as a side or cool them and refrigerate for later use.
Step 4
Garnish with basil leaves if desired.
Tips
No special items needed.