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Oven-Roasted Tomatoes

Tomatoes don’t get enough appreciation. They bloom all year round, come in all shapes and sizes (and colors, sometimes) and hoard a massive load of nutrients including vitamin C and lycopene. What’s more is that cooking tomatoes doesn’t deplete their nutrient reserves – it actually enhances them. This recipe works for all kinds of tomatoes, and even better with cherry and grape tomatoes. The roasting doesn’t take too long, and gives you a sweet-tangy flavorful result that works perfectly as a side on nearly every kind of dish. I personally like them hot, and either use leftovers in other dishes, or throw leftovers in the blender for an epic tomato sauce – and that’s why I roast them in big batches, doubling and even tripling the recipe I’ve given you. For the record, cutting them up and tossing them into a salad works just as fine too. Enjoy!


  • 5-7 large tomatoes (about 3/4 of a kilo)

  • 1 tablespoon minced garlic

  • Salt and pepper to season

  • 1 teaspoon dried thyme flakes

  • 2 tablespoons olive oil


  • Pre-heat oven to 250.C

  • Remove the stem and slice your timatoes in half:

  • In a bowl, add tomatoes, oil, salt, pepper, thyme, and garlic, and toss to coat

  • In an oven-proof dish, place tomatoes cut-side down, and bake in the oven for about 40 minutes or until wilted and slightly charred. With metal tongs, turn each tomato over and bake for another 15 minutes.

  • You can open the broiler at this point and char the face a bit more

  • Serve hot or cold as a side, add to other dishes, or blend into sauces.

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