Oven Baked Tomatoes in Garlic and Oil is a simple recipe that packs the flavour punch. Used as a dip, side dish, sauce or as an accompaniment to snacks it adds to every dish. This is also gluten free recipe. This recipe has only 5 ingredients but they combine to make a dish that is nothing but excellent. Any dish that has tomatoes, garlic and olive oil in is is going to be good.
Oven Baked Tomatoes in Garlic and Oil
A lovely side dish that carries the flavours so well.
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Servings: 2 Jars
Calories: 719kcal
Equipment
- Baking Tray
- Mixing Bowl
Ingredients
- 500 g plum tomatoes or cherry toms
- 3 cloves garlic
- 1 tbsp thyme leaves
- 150 ml olive oil or groundnut
- 1 tsp sherry vinegar
- 1 pinch sea salt to taste
Instructions
- Preheat the oven to 120°C, fan 100°C, gas about ½.
- Line a large baking sheet with baking/parchment paper.
- Halve the tomatoes. I normally slice from the top to the bottom as they stay more intact.
- Slice the garlic into fine slices.
- Toss gently to coat, then arrange the tomatoes, cut-side up, on the lined baking sheets. Sprinkle over any garlic and thyme left in the bowl for added flavour. Don’t want to leave any behind.
- Place the tray on the middle shelf of the oven for 3 – 3½ hours or until they have reduced in size a lot.
- Try one and they should be fry to the touch but still juicy in the middle.
- Place the still warm tomatoes into sterilised Kilner jars and add about half a teaspoon of sherry vinegar into each jat.
- Gently heat the garlic and thyme oil and pour it over the tomatoes.
- Make sure the tomatoes are completely covered.
- Seal the jars and store in a cool dry place for at least a few days before using.
- These are gorgeous with cheese and a glass of port. (the sherry wine blends superbly)
Nutrition
Calories: 719kcal | Carbohydrates: 12g | Protein: 3g | Fat: 76g | Saturated Fat: 10g | Sodium: 35mg | Potassium: 632mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2249IU | Vitamin C: 41mg | Calcium: 47mg | Iron: 2mg