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Nutrition: per serving

  • kcal115
  • fat7g
  • saturates1g
  • carbs12g
  • sugars11g
  • fibre3g
  • protein3g
  • salt0.07g
    low
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Method

  • step 1

    Heat the oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil. Add some seasoning and roast for 1 hr. Remove and set aside to cool.

RECIPE TIPS
ROAST TOMATO & WATERCRESS SALAD

Divide an 85g bag watercress between

4 plates. Sprinkle over a small bunch of

snipped chives, then top with roast tomatoes.

Scatter over 50g walnuts, broken into pieces

and pour over the tomato juices as a dressing.

Serve with crusty bread, if you like.

ROAST TOMATO SOUP

Tip the roast tomatoes into a

pan with 2 grated carrots. Then, pour on

300ml vegetable stock and simmer for

5 mins. Add some seasoning and whizz

with a stick blender until smooth.

Serve with crusty bread.

Recipe from Good Food magazine, September 2011

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Comments, questions and tips (17)

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Overall rating

A star rating of 4.8 out of 5.32 ratings

Annoy

tip

To preserve them, put in a jar and cover with olive oil. They will keep for some time in the fridge.

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question

How would you store these tomatoes and for how long would they keep?

Digger39

I froze my extra and used them in toasted sandwiches, on pizza, in a pasta dish etc along with excess roasted courgettes and peppers.

Frantic Flapjack

Delicious!

garims

Lovely Recipe!! Made the roast tomato soup and it was lip smacking!

MaxWalter

I would be interested too. A simple preserving method please?

Gem Louise 1 avatar

Gem Louise 1

A star rating of 5 out of 5.

Absolutely delicious. They had such a deep, rich flavour. I'd eat these every day if I could! I had them with the creamy mustard mushrooms on toast, which was an ok pairing, but I think I'll probably put them with something else instead next time.

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