October 04, 2016
Fresh Tomatoes, Salads, Vegetable Salad,
Side Dishes, Fruit, Tomato, Austrian, Italian, Budget-Friendly, Easy/Beginner Cooking, Christmas, Entertaining, Picnic, Summer, Weeknight Meals, Oven Roast, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
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"Another great recipe from the fruit market.
These are wonderful, served hot or cold.
Especially delicious made with fresh cherry tomatoes from the garden.
Serve over pasta, on toast or serve cold added to a salad.
We love these."
Preheat oven to 140°C/120°C fan-forced. Halve the tomatoes.
Combine garlic, oil and balsamic vinegar in a bowl and place all the tomatoes in a single layer in a large baking dish lined with baking paper (skin side down). Sprinkle a little sugar on each half add the thyme on top and drizzle with the balsamic mixture.
Sprinkle with sea salt and pepper to taste and gently toss to combine.
Roast for 40-50 minutes or until tomatoes caramelised and tender.
Serve warm or cool and store in an airtight container in the fridge.
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