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Vine-roasted tomatoes

James Martin from Great Food Live
Celebrate robust flavours of sun-kissed tomatoes in this simple dish made by James Martin

Vine-roasted tomatoes

Method

1. Preheat the oven to 200C/gas 6. Keeping the tomatoes on the vine, divide them into sets of three. Using a sharp knife, make a small incision in each tomato.

2. In a small bowl, combine the thyme, garlic, salt and ground black pepper. Using the blade of a knife, insert a little of this mixture into each slash of the tomatoes.

3. Place the tomatoes in a roasting tray, just big enough to hold all the tomatoes. Drizzle the olive oil over the tomatoes and roast for 20-30 minutes, until the tomatoes have softened. Serve warm.

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Serves: 4

Prep: 15 min
Cook: 30 min

Ingredients
12 small Tomatoes, on the vine
2 tsp thyme leaves, finely chopped
3 garlic cloves, finely chopped
1/4 tsp Maldon sea salt
1/4 tsp ground black pepper
Olive oil, for drizzling