Oven Baked Tomatoes in Garlic and Oil
Oven Baked Tomatoes in Garlic and Oil are slow-roasted until sweet, tender, and intensely flavourful, absorbing the gentle aromas of thyme and mellow garlic. Once preserved in warm infused oil with a touch of sherry vinegar, they become a rich, versatile treat that can elevate even the simplest meal. Oven baked tomatoes in garlic and oil are delicious with cheese, bread, or a glass of port, they offer pure comfort in every bite.
Oven Baked Tomatoes in Garlic and Oil are slow-roasted until sweet, tender, and intensely flavourful, absorbing the gentle aromas of thyme and mellow garlic. Once preserved in warm infused oil with a touch of sherry vinegar, they become a rich, versatile treat that can elevate even the simplest meal. Oven baked tomatoes in garlic and oil are delicious with cheese, bread, or a glass of port, they offer pure comfort in every bite.
Servings 2 Jars
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
- black pepper to tase
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.500 g plum tomatoes
- Slice the garlic into fine slices.3 cloves garlic
- 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.1 tbsp thyme leaves, 150 ml olive oil, 1 pinch sea salt, black 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.1 tsp sherry vinegar
- 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.
- Oven Baked Tomatoes are gorgeous with cheese and a glass of port. (the sherry wine blends superbly)
Equipment
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
