Oven Roasted Tomatoes

This is really good low fat food for any diet and a great way to use up slightly over ripe tomatoes from the reduced counter. It is good as part of a salad, as a starter served with crusty bread or as part of a mixed hors d’oevre.

Large, ripe tomatoes, sliced in half across the ‘core’
clove of garlic
Olive oil spray and fry
sage leaves 1 for each tomato half
Salt and black pepper
Balsamic vinegar

Pre-heat oven to hot

Arrange the tomato halves face up on a greased baking tray. Put a couple of slices of garlic on each tomato and top with a sage leaf.
Squirt with spray and fry and season well
Bang in the oven until the tomatoes are slightly singed round the edges.
remove from oven and transfer the tomatoes, in a single layer, to a cool plate.
Drizzle with balsamic vinegar and leave to cool.

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