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This recipe was uploaded by mummza
I also enjoy these tomatoes on salad if there are any left over the next day !
It is not easy to write quantities fro this recipe as it all depends on how many you are going to serve the tomatoes for , also it depends how large a cavity you have carved as to how much olive oil you use.
As the tomatoes cook they let out juices which are just lovely as they have intensified a little during the cooking and the olive oil that you have put into the top mingles with them in the dish.
*Take a sharp knife and remove the core from the tomato ... be fairly generous as it is this cavity that you fill with the other ingredients.
*I like to score through the skin of the tomato around its circumference ( the place where I would normally cut the tomato in half !) , as I like the juices that them collect in the dish as the tomatoes cook.
* Place the tomatoes in an oven proof dish ....(photo shows this stage...please not the dish has a few tiny tomatoes in the base of it , these are only there as I wanted to use them up and thought they would add to the juices !..they ar.not necessary )
* Into the cavity that you have just carved in the tomato..put in a few thyme leaves then fill the cavity with Olive oil. Pop slices of Garlic into the top , sprinkle with black pepper .
* Bake in the oven for 15 or 20 minutes ..longer if you prefer .
I tend to pop these in the oven as I am using it for something else....cooking the Sunday Roast..making a casserole...baking a cake , so as you see the temperature that I cook these at varies.
Mostly I would thing that the oven is 170 / 180 degrees C when I cook the tomatoes ( I have a fan oven )
Link to my blog which shows the cooked tomatoes..and a huge spoon !!..hope this link works !