Tomatoes baked in cream and thyme

Recipe from: 11/17/1993 12:00:00 AM
Ingredients 5
Servings 5


  • 500
    ripe, well coloured, smallish tomatoes
  • a few sun-dried tomatoes, cut into strips
  • 15
    fresh thyme
  • salt and milled black pepper
  • 250


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).

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