These tomatoes are great as you can put them in the oven and pretty much forget about them. I sometimes do tomatoes on toast by cooking them gently in a frying pan, but again, putting them in the oven is a good way to manage timing when feeding a crowd.
They'd also make a good base for dinner if you wanted to add a bit of chilli, and serve with parmesan or feta and pasta or crusty bread. Even though tomatoes are in their prime in summer, you can still get some good varieties year-round that ripen up nicely at home.
Ingredients
| 4 large | Tomatoes, use up to 5, cut into large chunks (Main) |
| 1 drizzle | Olive oil, generous |
| 1 Tbsp | Balsamic vinegar |
| 1 small bunch | Basil leaves, roughly torn |
| 4 | Garlic cloves, use up to 5, skin on |
Directions
- In a roasting tray, lay out the tomatoes, and drizzle with the olive oil and the balsamic. Scatter over the basil, add the garlic to the tray and season well.
- Roast at 180C for at least 30 minutes, until the tomatoes are well cooked.
- Remove from oven, and carefully squeeze the garlic out of its skin. Stir gently and serve on toast.
- You could serve with bacon, eggs, or halloumi, but I love tomatoes on toast as is.
If you liked this recipe, try Delaney's
corn fritters
