Vine-herbed tomatoes

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Celebrate robust flavours of sun-kissed tomatoes in this simple dish

18 small ripe tomatoes, on the vine

1 dstp of thyme leaves, finely chopped

3 cloves garlic, mashed to a paste with ¼ tsp Maldon sea salt

¼ tsp ground black pepper

Olive oil

 

• Preheat the oven to 200°C/400°F/gas 6.
• Keeping the tomatoes on the vine, divide into sets of three, then make a small slash in each tomato.
• In a small bowl, mix together the thyme leaves, garlic mix and black pepper to make a fine paste.  Place a little of this mixture in the slash of each tomato.
• Place the tomatoes in a roasting tray just big enough to hold all of them and drizzle over olive oil.  Cook in the oven until the tomatoes are looking wrinkled.
• Remove from the oven and serve hot or cold as a starter.