Roasted Tomatoes

VegetarianVeganLow FODMAPSalads and Vegetables

Feb 12

Written By Hannah LUCK

Ripe, seasonal, tiny tomatoes are sweet bites. Roast with some fresh herbs to provide complementing flavours.

Ingredients

Preparation: 5 mins Cooking: 20+ mins Serves: 1 cup

30 small tomatoes

1/2 tbsp olive oil

3 sprigs thyme*

1/4 tsp salt

1/2 tsp cracked pepper

Method

PREHEAT the oven to 180 C/350 F/Gas 4.

MIX tomatoes, oil and thyme in a baking dish.

ROAST until the skins start to burst, approximately 15 minutes. (Toss the tomatoes after 10 minutes.)

COOL and add salt and pepper before serving.

Serve

A salad to accompany a meze platter or a selection of salads.

Notes

* Basil or oregano can be used.

Tomatoes

Hannah LUCK

Creative director, digital expert with a keen eye for detail and a genuine passion for problem solving. Hannah enjoys working on the end-to-end design process, from early stage research and ideation, to implementation and iteration.

Hannah’s experience in London and Sydney has given her a greater perspective and comprehension of what good design is both online and offline. With a very competitive mindset Hannah will take every project further and continuously seek to improve everything she works on from user experience to email marketing and eCommerce.

Hannah’s expertise: Squarespace, Sketch, Adobe Creative Suite.

https://www.thrive-digital.com.au/

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