Oven Baked Tomatoes in Garlic and Oil

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.

4.63 from 61 votes

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Course: Appetizer, Dips and Spreads, Sauce, Side Dish, Snacks

Cuisine: Greek

Keyword: Advance, Gluton Free, Snacks, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours 15 minutes minutes

Total Time: 3 hours hours 25 minutes minutes

Servings: 2 Jars

Calories: 719kcal

Equipment

• Baking Tray
• Mixing Bowl

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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.
• Place the tomatoes into a mixing bowl with the now sliced garlic and the thyme. Add 3 tablespoons of the oil and season with sea salt and pepper.
• 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