Saturday, 14 August 2010

Roasted tomatoes

Roasted tomatoes work well with meat and fish. The basil, garlic. balsamic and olive oil give this dish a wonderful mediterranean flavour.

serves 6
6 medium sized tomatoes, halved
olive oil
2 tbspns olive oil
1 tbspn balsamic vinegar
2 cloves of garlic, sliced
handful of basil leaves

Place some oil in a pan with some thyme and place the tomatoes in the plan sliced side down. Add the garlic and thyme and cook for 3 minutes until coloured. Turn the tomatoes and drizzle with balsamic vinegar, season and place in the oven for 20 minutes until caramalised. Remove from the oven and allow the tomatoes to rest before serving for 5 minutes.

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