Balsamic Roasted Tomatoes

12 medium tomatoes, plum preferably
4 each: cloves garlic, basil leaves, thinly sliced,
few sprigs thyme
2 spring onions
1 red chilli
flaky sea salt and freshly ground black pepper to taste
1/2 cup balsamic vinegar
1 tablespoon brown sugar
2 tablespoons extra virgin olive oil

Preheat the oven to 170°C.

Make a small cross in the top of each tomato. Place in a casserole so they fit snuggly. Sprinkle with the garlic, basil and thyme.

Halve the spring onions lengthwise and cut into 4cm long lengths.

Halve the chilli lengthwise and seed. Weave the spring onions and chilli between the tomatoes. Season well.

Combine the vinegar and brown sugar. Pour over the tomatoes. Drizzle with the olive oil.
Bake the tomatoes for about 45 minutes, until soft but they still retain their shape.

Serve with crusty bread as a starter, on pasta or as an accompaniment. Serves 4-8.


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