Baked tomatoes with olive oil and herbs

Ingredients 7
Servings 6


  • 6
    large beefsteak tomatoes
  • 6
    garlic cloves, peeled and thinly sliced
  • 45
    chopped parsley
  • 90
    olive oil
  • 45
    balsamic or raspberry vinegar
  • sugar, salt and milled pepper to taste
  • a few sprigs fresh origanum or thyme


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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