Simple Baked Tomtoes...Very simple..very quick

Simple Baked Tomtoes...Very simple..very quick
 
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This recipe was uploaded
by mummza

 
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Ingredients

Ingredients
Method
 
  • LARGE TOMATOES .. I find beefsteak tomatoes best . I tend to work with one tomato per person.
  • GARLIC ... peeled a sliced , enough for 3 or 4 slices per tomato .
  • THYME leaves
  • OLIVE OIL
  • BLACK PEPPER( optional)
*Wash and dry the tomatoes.

*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 !
http://www.jamieoliver.com/bloggers/viewtopic.php?id=55021

Simple Baked Tomtoes...Very simple..very quick

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This recipe was uploaded by mummza

 
 
This is a very simple and quick to make accompaniment for a meal , goes well with roast meat .
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.

Method


*Wash and dry the tomatoes.

*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 !
http://www.jamieoliver.com/bloggers/viewtopic.php?id=55021
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