Life Recipes

Tuesday 23 September 2014

Recipe of the day: Nigel's Roast Tomatoes

These roast tomatoes are an adaptation of a Nigel Slater classic. He adds anchovies and uses a different method for putting it all together.

Aoife McElwain and Mark Duggan

Published 20/06/2014 | 12:43

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Roast tomatoes. Photo: Mark Duggan.
Roast tomatoes. Photo: Mark Duggan.
Fresh tomatoes are bursting with flavour. Photo: Mark Duggan.
Fresh tomatoes are bursting with flavour. Photo: Mark Duggan.

As we've got more confident in the kitchen, we've taken to adapting some of our favourite cooks' recipes. These roast tomatoes are an adaptation of a Nigel Slater classic.

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He adds anchovies and uses a different method for putting it all together. It's been a staple on our summer table ever since we came across it and works beautifully as a side dish to meat, fish or as part of a vegetarian spread.

Ingredients

(serves 4)

6 to 8 tomatoes (try to get a few different varieties and colours if you can)

1 head of garlic (we know this is a lot but we love garlic – feel free to reduce this by half if you have a hot date )

3 sprigs of fresh thyme

2 heaped tablespoons of breadcrumbs

salt and pepper

2 to 3 tablespoons of olive oil

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Method

Pre-heat your oven to 180°C/160°C fan/Gas Mark 4.

Slice tomatoes in half and arrange in a roasting dish. Slice the head of garlic in half and place the root half among the tomatoes, scattering the loose cloves unpeeled around the tomatoes. Add the thyme to the dish and scatter the breadcrumbs on top of the tomatoes. Add a good pinch of salt and pepper. Drizzle the lot with olive oil, making sure the breadcrumbs get a good coating.

Roast in the oven for 35 to 45 minutes, until the breadcrumbs are golden and the tomatoes are oozing with loveliness. These taste great straight out of the oven but are also delicious served cold stuffed in a sandwich.

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