Spiced smoky barbecued chicken
Try Aussie chef Ben O'Donoghue's bonza barbecued chook - it really is finger licking good
Honey & thyme tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 650g tomato
- 1 large garlic clovethinly sliced
- leaves from 2 large sprigs thyme
- 1 tbsp olive oil
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tsp wholegrain mustard
Nutrition: per serving
- kcal55
- fat2g
- saturates0g
- carbs8g
- sugars8g
- fibre1g
- protein1g
- salt0.06glow
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.
