Whilst this recipe does take some time for the end result, I promise that it is worth the wait. Once roasted these tomatoes are lovely and sweet and can help perk up any dish.
You know those tomatoes you sometimes get that don’t have much flavour? Try roasting them and their gorgeous flavour will come out. I love adding these tomatoes to avocado toast, salads, pasta dishes. I like to make a tray of them at the weekend to add to dishes during the week.
Tomatoes are a rich source of vitamin C and lycopene (this gives the tomatoes their vibrant colour) which is a carotenoid; a fat-soluble nutrient. Lycopene can help lower inflammation in the body and boost immunity and unlike most nutrients, lycopene content increases when the tomatoes are cooked.
-450g cherry tomatoes, washed & halved
-1 tsp. olive oil
-1/2 tsp. dried mixed herbs
-pinch of salt
How To Make
Pre-heat the oven to 200C/400F and line a baking sheet with parchment paper.
Place the halved tomatoes on the baking sheet and pour over the olive oil and add the dried herbs and salt. Give everything a big mix until the herbs and oil are evenly distributed.
Place the tomatoes in the oven and bake for 30 minutes. Once the 30 minutes are over, turn off the oven but leave the tomatoes in there for an hour, this will help dry out the tomatoes.
Remove the tomatoes from the oven and allow to cool completely before placing in an airtight container and storing in the refrigerator for up to 5 days.