Roasted Tomatoes with Garlic and Lime Recipes

Ingredients :

16 small vine-ripened tomatoes

juice of 2 limes

2 tsp Asian sesame oil

2 cloves garlic, crushed

2 tbsp balsamic vinegar

1 tsp sea salt

cracked black pepper to taste

sea salt, for serving

baby arugula (rocket) leaves, for serving

lime wedges, for serving

Method :

Preheat oven to 225F (110C / Gas 1/4). Using a sharp knife, cut 2 shallow slits in any part of each tomato. Place tomatoes on a parchment-lined (baking paper-lined) baking sheet. In a small bowl, combine lime juice, sesame oil, garlic and vinegar. Drizzle over tomatoes. Sprinkle with salt and plenty of black pepper.

Bake tomatoes for 1 hour. Turn oven off and allow tomatoes to cool in oven, about 1 hour. Carefully transfer to a serving dish.

Serve accompanied with sea salt, arugula leaves and lime wedges.

Hint - The tomatoes can be stored, covered, in the refrigerator for up to 3 days.

Serves 6-8

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