Roasted tomatoes
Garlic & oregano
Roasted tomatoes
Garlic & oregano
Serves 8
DifficultyNot too tricky
Nutrition per serving
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Calories 42 2%
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Fat 1.8g 3%
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Saturates 0.2g 1%
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Sugars 4.6g 5%
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Salt 0.3g 5%
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Protein 1.2g 2%
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Carbs 5.6g 2%
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Fibre 1.6g -
Of an adult's reference intake
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Ingredients
- 1.2 kg of ripe mixed-colour cherry tomatoes
- 1 bulb of garlic
- 2 sprigs of oregano , (optional)
- olive oil
- red wine vinegar
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Method
This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here.
GET AHEAD 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. Cover and refrigerate overnight.
TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the tomatoes for 1 hour, before you cook the salmon. Great hot or warm.
GET AHEAD 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. Cover and refrigerate overnight.
TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the tomatoes for 1 hour, before you cook the salmon. Great hot or warm.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited