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Nutrition: per serving

  • kcal55
  • fat2g
  • saturates0g
  • carbs8g
  • sugars8g
  • fibre1g
  • protein1g
  • salt0.06g
    low

Method

  • step 1

    Heat oven to 200C/fan 180C/gas 6. Halve the tomatoes and put them, cut side up, in a single layer in a large ovenproof dish or baking tray. Tuck a sliver of garlic into each tomato half and scatter over thyme leaves. Drizzle with the oil, season generously, then bake for 30-40 mins or until the tomatoes are soft and juicy. Leave to cool. Can be roasted and chilled up to 3 days ahead. Bring to room temperature before serving.

  • step 2

    To serve, carefully lift the tomatoes onto a serving plate and pour over some of the juices from the roasting dish. Whisk together the honey, vinegar, mustard and a little seasoning to make a dressing, drizzle over the tomatoes and scatter with a few more thyme leaves.

Recipe from Good Food magazine, April 2006

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.6 out of 5.5 ratings

fiberb

So easy, but really delicious.

jenniferatkinson

Made this with cherry tomatoes and it was absolutely gorgeous.

erinvermaak

A star rating of 4 out of 5.

This was really tasty. I served it with a green salad and grilled chourico. The flavours worked really well together.

gingerchick2

A star rating of 5 out of 5.

Lovely summery taste. Did them again but used 1 tblsp of honey ,1.5 tblsp of balsamic, olive oil & missed out the mustard. Cherry tomatoes all rolled in the gloop & chucked in red onion & courgette chunks. covered with foil then roasted & served warm. Nice little twust, goes…

nelson61

A star rating of 5 out of 5.

Simple and delicious. I used the dressing ingredients on the tomatoes before I roasted them, which worked very well.

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