Tomatoes become sweeter when they are oven-roasted – toss these in cooked pasta for an easy supper or pop them into a kilner jar, cover with more oil and leave them in the fridge for up to a week to serve in salads, with poached eggs or to smear on toasted baguette (rub the bread with a cut garlic clove first).
500g cherry tomatoes (or any small to medium tomatoes)
4 tablespoons olive oil
Good sprinkling of sea salt and freshly cracked black pepper
4 sprigs fresh thyme
- Oil a baking tray with 1 tablespoon of olive oil. Add the thyme sprigs, rolling them in the oil to make sure they are coated (it stops them burning). Place the tomatoes on top, spoon over the rest of the olive oil and sprinkle with sea salt and black pepper. Bake in a preheated oven at 160C/Gas 4 for an hour.
– Substitute half the olive oil with any flavoured oil: lemon, herb or chilli
– Add a sprinkling of dried chillies or 1-2 finely sliced chopped fresh chilli with the thyme leaves, making sure they are coated in oil.
– Add a heads of garlic (or lots of loose cloves in their skins) with the tomatoes – squeeze out the soft garlic pulp when it is baked and eat on bread or whizz it with olive oil to make a quick garlic oil (keep it covered in the fridge for up to a week). You can also add it with the tomatoes to an omelette or pasta dish.
– Place chicken breasts in between the tomatoes 20 minutes before the end of cooking, turning the oven up to 180C to cook the chicken. Make sure it’s cooked before you serve it.