Roasted Tomatoes with Garlic & Thyme
This couldn’t be an easier recipe to make, and if there’s a BBQ happening, thrown the dish on the barbie and grab yourself a drink.
Using multicolour on vine tomatoes not only look amazing, but the sweetness of the juices burst out, mix with the garlic flavour olive oil to produce a sauce perfect for giant hunks of crusty bread.
Go on, give it a go and enjoy your sweet life!
What You Need
750g On the Vine Cherry Tomatoes – See Tip Box
250ml Extra Virgin Olive Oil
6 Cloves of Garlic – Peeled
4 Sprigs of Fresh Thyme
Malden Salt
How It’s Done
Heat the oven to 200c
Place the tomatoes, still on the vine, into an oven proof dish.
Pour over the olive oil.
Throw the peeled garlic cloves into the dish, and add the whole sprigs of the fresh thyme.
Place the dish in the hot oven for 10 minutes.
After 10 minutes, remove the dish from the oven and lower the temperature of the oven to 180c.
Cover the dish tightly with foil and replace back into the hot oven to bake until the tomatoes give up their juices – around 30 minutes – See Tip Box
Once some of the tomatoes have popped and the dish is fill with their juices, serve hot straight from the dish with hunks of bread.
Tip Box
Tomatoes on the vine – Tomatoes on the vine are wonderful to use as they are full of flavour, but by no means are thy the only ones to use. If unable to get your hands in these, grab some multicolour cherry tomatoes.
Cooking time – All ovens vary so adjust the cooking time accordingly.
