Slow-roasted balsamic cherry tomatoes
Prep 10 mins | Cook 60 mins | Serves 4
1 kg ripe large cherry tomatoes
4 garlic cloves, roughly chopped
2 tbs olive oil
1 tbs caramelised balsamic vinegar
3 sprigs thyme
1⁄2 tsp sea salt
Step 1 Preheat oven to 140°C/120°C fan-forced. Halve half of the tomatoes. Combine garlic, oil and balsamic vinegar in a bowl. Place all the tomatoes in a single layer in a large baking dish lined with baking paper. Sprinkle with thyme and drizzle with balsamic mixture. Sprinkle with sea salt and pepper to taste. Gently toss to combine. Roast for 1 hour or until caramelised and tender.
Step 2 Serve warm or cool and store in an airtight container in the fridge.
- Serve with fresh-cooked pasta, drizzle with extra virgin olive oil and sprinkle with shaved parmesan cheese.
- Serve with scrambled eggs or on sourdough toast with baby rocket.
- Serve with barbecued steak, chicken or fish.
Good for you ... Cherry Tomatoes
Higher in vitamin C (about 50% more) than other tomatoes. This vitamin contributes to the normal functioning of the body’s immune system.
A source of beta carotene, which is converted into vitamin A in the body. This vitamin is needed for vision.
A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.
Provides potassium which may help balance the sodium from salt.
A source of dietary fibre which helps the normal function of the intestine.
Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.