It was just over a year ago we journeyed south to the beautiful Adelong region to visit Rick’s Dad and his wife. It was like staying at a B&B, such a beautiful destination, good company…and to top it off, amazing food.
It was that holiday when we were introduced to Thyme Roasted Tomatoes. I’d always used surplus tomatoes for sauces, chutneys and salads…but this was a very welcome and delicious alternative.
And so simple!
All you need is:
2-3 cups of fresh, halved cherry tomatoes (or regular tomatoes if that’s what you’ve got!)
1Tbsp thyme. I usually use dried thyme, but fresh is great too!
A generous splash of oil- we generally use olive or macadamia oil
Heat your oven to 180 degrees C
Halve your tomatoes and place them in a baking dish.
Sprinkle over your thyme and oil. Toss with a serving spoon to coat the tomatoes with the seasoning.
Bake for about 1/2 hour.
These can be eaten hot or cold. They taste great sprinkled over steak with some caramelised onion. Or as a side with your bacon and eggs.
This recipe has been particularly delicious this year made using tomatoes from last year’s trial vege plot. The soil in there has had time to settle beautifully and the beneficial microbial life is abounding. The tomatoes have been so sweet and juicy!