Tomatoes are very special fruits, very versatile ingredients that match well both with so many cooking methods and with a variety of other ingredients. Can you imagine a world without the humble tomato?
This recipe is very simple, paring it back to the basics. Yet the result, as so often is the case, is outstanding. Bake a double batch and use the left over tomatoes in salads, sauces and soups, using them whole, chopped or pureeing them for their intended use.
The tomatoes can be cooked in the oven or in or on a BBQ. It is a perfect vehicle for home grown organic tomatoes. In autumn, serve with grilled polenta and a salad.
Oven Baked Tomatoes
whole, vine-ripened tomatoes
Extra virgin olive oil
sea salt and black pepper
Cut the tomatoes in half. Place in an ovenproof dish, cut side up. Drizzle each tomato with olive oil, and grind salt and pepper over each half. Sprinkle with herbs. Bake in a 200C oven for 30 minutes, or until hot and bubbly.
recipe notes and alternatives
This recipe can be cooked in the BBQ, similar to BBQ Roasted Tomatoes.
For a change, and after sprinkling with herbs, sprinkle the top with very finely diced onion and fresh breadcrumbs, and dot with butter.
Toppings can vary – sprinkle with a little fine polenta or couscous, or top with mozzarella or feta, some pesto or coriander paste or chilli paste.
browse some of the Spring and Autumn recipes
- Shaved Asparagus Salad
- Potato Subzi | Dry Potato Curry
- Perfect Mushrooms for Toast
- Pudla and Crispy Battered Onion Rings