Roasted Tomatoes

Roasting tomatoes in the oven brings out the best in them - concentrates the flavour of the tomatoes and intensifies the sweetness. They are well suited as a side dish, sauce foundation or they can be added to soups and stews. Roasted tomatoes are incredibily versatile and can be modified according to their purpose by changing the amount of garlic and the type of herbs or spices.

12-15 plum tomatoes, such as; Roma), halved lengthwise, with stems, cores and seeds removed
¼ cup extra-virgin olive oil
2 large cloves garlic, minced
1 Tbsp. fresh herbs, such as; thyme, rosemary, oregano or basil, minced
1 tsp. kosher ro sea salt
½ tsp. black pepper, freshly ground

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Place the tomatoes on a baking sheet lined with parchment paper or a silicone baking mat, cut side up.

Drizzle with olive oil. Sprinkle with minced garlic, herbs, salt and pepper.

Place in the oven and bake for 40 minutes.

Increase the oven temperature to 400°F (200°C/180°C fan, Gas Mark 6). Continue roasting for approximately 20 minutes or until they are beginning to caramelize. Allow to cool slightly; serve warm.

Store leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months.

Makes 6 servings.