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.