Baked tomatoes with olive oil and herbs

Fairlady
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (7)

6.00 tomatoes — large
6.00 garlic — cloves, peeled and thinly sliced
45.00 ml fresh parsley — chopped
90.00 ml fresh chillies — 573
45.00 ml vinegar — balsamic or raspberry
sugar — salt, milled pepper to taste
fresh oregano — or thyme, sprigs
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Method:

Halve tomatoes horizontally and place in a baking dish. Top each tomato with garlic and a little parsley.
Mix olive oil and vinegar and drizzle liberally over each tomato. Season with sugar, salt and pepper and sprinkle herb sprigs over.
Bake at 180 ºC for 30 minutes, or until tomatoes are very soft. If you have time, allow tomatoes to continue cooking for a further 30 to 45 minutes to enhance flavour (they will blacken slightly).
Serve with fish, chicken or fatty meat, or spread onto thick white bread or toast.
TOTAL KILOJOULE COUNT: 2 995 kJ (715 Cal). A portion: 500 kJ (120 Cal).



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