Name: Honey & thyme tomatoes
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 650g tomato; 1 large garlic clove thinly sliced; leaves from 2 large sprigs thyme; 1 tbsp olive oil; 2 tbsp honey; 2 tbsp balsamic vinegar; 1 tsp wholegrain mustard

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Honey & thyme tomatoes

Honey & thyme tomatoes

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.6 out of 5.5 ratingsRate

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Roasting brings our the natural sweetness of tomatoes, lovely with bread

Easily doubled

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

650g tomato
1 large garlic clove

thinly sliced
leaves from 2 large sprigs thyme
1 tbsp olive oil
2 tbsp honey
2 tbsp balsamic vinegar
1 tsp wholegrain mustard

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Nutrition: per serving

kcal55
fat2g
saturates0g
carbs8g
sugars8g
fibre1g
protein1g
salt0.06g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Halve the tomatoes and put them, cut side up, in a single layer in a large ovenproof dish or baking tray. Tuck a sliver of garlic into each tomato half and scatter over thyme leaves. Drizzle with the oil, season generously, then bake for 30-40 mins or until the tomatoes are soft and juicy. Leave to cool. Can be roasted and chilled up to 3 days ahead. Bring to room temperature before serving.
step 2

To serve, carefully lift the tomatoes onto a serving plate and pour over some of the juices from the roasting dish. Whisk together the honey, vinegar, mustard and a little seasoning to make a dressing, drizzle over the tomatoes and scatter with a few more thyme leaves.

Recipe from Good Food magazine, April 2006

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A star rating of 4.6 out of 5.5 ratings

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