This baked tomato recipe is SIMPLY the most versatile little dish. This can be enjoyed on its own, ( served with crusty sourdough ) , blitzed into a soup ( just add 400ml of your favourite stock, and a generous knob of salted butter), or even spooned onto some linguine.
Swipe to follow the steps!
1 KG mixed tomatoes
9 cloves of garlic
1 Tbsp Oregano
Large Pinch of Salt
Large Pinch of Pepper
20ml Virgin Olive Oil
A few sprigs of Tarragon
Step 1. Turn on your oven to 150 degrees. Prepare a baking tray by covering it baking parchment.
Step 2. Slice any of the larger tomatoes, and chip off the bottoms of the garlic. Keep them in their skins.
Step 3. Liberally season with Salt, Pepper and Oregano. Tear the Tarragon and drizzle over the Olive Oil. Shake the tin to slightly move the tomatoes to coat more evenly.
Step 4. Pop in the oven for 1 hour and 40 minutes. This is a low and slow way of cooking. The tomatoes become intensely flavoured and the garlic becomes sweet. Serve with crusty bread.