Prep Time

20 Mins

Cook Time

3 Hours


  • Ingredients

  • 1kg (2.2 pounds) Roma (plum) tomatoes

  • 1 tablespoon fresh oregano, finely chopped

  • 1 tablespoon fresh thyme, finely chopped

  • 2 garlic cloves, peeled and finely chopped

  • Grated zest (rind) of 1 lemon

  • 3 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • Sea salt flakes and fresh ground black pepper

  • Pinch of sugar


When tomatoes are in season, at their best, this is a great way to serve them as a side dish. Especially good with smashed avocado and goats cheese.

Pairs well with …..

Smashed Avocado with Goats Cheese.

In wraps or on burgers.

Hints and tips:

Store in the refrigerator for up to one week. Use in pasta sauce for a richer flavour.

Preheat oven to 120C (248F).

Combine in a small bowl oregano, thyme, lemon zest, garlic and 2 tablespoons of the olive oil.

Slice tomatoes in half length ways, and place on a lined baking tray, cut side up. Drizzle with remaining 2 tablespoons of olive oil, sprinkle with sea salt flakes, pepper and a little sugar. Smear the cut side of each tomato half with the herb mixture.

Place in the oven for 3 hours.

Remove and drizzle with the vinegar while hot. Serve hot or at room temperature.