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Tomatoes baked in cream and thyme

20 minutes

Tomatoes baked in cream and thyme

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

350 g Woolworths Roma or mini San Marzano tomatoes
1 cup cream
4 garlic cloves, crushed
3 fresh thyme, sprigs
Sea salt and freshly ground black pepper, to taste
4 T extra virgin olive oil

Method

Preheat the oven to 180°C.

Score the bottoms of the tomatoes and place them in an ovenproof dish.

Pour over the cream and scatter over the garlic. Add the thyme and season to taste.

Drizzle over the olive oil, then bake for 30 minutes, or until the tomatoes are slightly charred and soft and the cream has reduced to form a thick sauce. Serve immediately.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Mussels in roasted tomato and fennel sauce on pasta

Overnight oat jars

Frozen grapes with dark chocolate

Leek-and-onion soup with grilled cheese sandwiches

Home-made tikka paneer with tumeric brinjals, chapattis and date atchar

Light apple tart

Chocolate caramel popcorn ice-cream cake

Coffee mousse with hazelnut crunchie dust

Italian-styled pork belly roasted with verjuice and pears

Pomegranate-and-red-apple sangria

Ham, glazed pear and blue cheese salad

Tomatoes baked in cream and thyme

Tomatoes baked in cream and thyme

Ingredients

Method