Roasted mixed-colour cherry tomatoes in a round metal pan with oregano, half a garlic bulb, all in front of an open fire

Roasted tomatoes

Name: Roasted tomatoes
Yield: 8
Ingredients: 1.2kg of ripe mixed-colour cherry tomatoes; 1 bulb of garlic; 2 sprigs of oregano (optional); olive oil; red wine vinegar

Garlic & oregano

Not Too Tricky

serves 8

nutrition per serving

Calories

Fat

Saturates

Sugars

Salt

Protein

Carbs

Fibre

of an adult’s reference intake

Recipe From

Together

By Jamie Oliver

BUY THE BOOK

Ingredients

1.2kg of ripe mixed-colour cherry tomatoes

1 bulb of garlic

2 sprigs of oregano (optional)

olive oil

red wine vinegar

Top Tip

If you want to make this ahead, follow the recipe to the end of step 1, then cover and place in the fridge overnight until needed.

Method

Preheat the oven to 180°C/350°F/gas 4. Halve the tomatoes, placing them in a large roasting tray as you go. Halve the bulb of garlic across the middle and add to the tray. Pick in the oregano leaves, if you’ve got some, then add 1 tablespoon each of olive oil and red wine vinegar and a pinch of sea salt and black pepper.
Toss together and arrange in a single layer. Roast for 1 hour. Delicious with salmon. Great hot or warm.

Tags

Tomato Vegetable Summer Together cookbook

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