Tomatoes baked in cream and thyme

Name: Tomatoes baked in cream and thyme
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 500.00 g tomatoes ripe; sun-dried tomatoes sliced; 15.00 ml fresh thyme; salt and freshly ground black pepper; 250.00 ml cream

5 servings

Rate this recipe

Vegetables

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (5)

500.00 g	tomatoes — ripe
	sun-dried tomatoes — sliced
15.00 ml	fresh thyme
	salt and freshly ground black pepper
250.00 ml	cream

Tap for ingredients

Method:

Lay tomatoes (use enough to cover base of baking dish in a single, closely packed layer) closely together in a shallow ovenproof dish. Scatter strips of sun-dried tomatoes among fresh tomatoes. Sprinkle thyme over and season with salt, plenty of milled black pepper and pour cream over.
Bake at 180 ºC for about 30 minutes, or until cream is bubbling and tomatoes have released some of their juices and are beginning to look shrivelled.
Add sprigs of thyme and serve immediately.
TOTAL KILOJOULE COUNT: 4 775 kJ (1 140 Cal). A portion: 955 kJ (230 Cal).