How to make Oven Baked Tomatoes.
2 or 3 fistfuls of tomatoes
A drizzle of good quality olive oil
Pinch of salt
A couple of garlic cloves. Don’t bother peeling, but do crush ever so slightly with the flat of a wide blade knife. Add an additional peeled and crushed clove in with the herbs if you like your food garlicky
Pinch or two of finely chopped fresh basil, oregano, thyme or parsley – add according to taste
Preheat the oven to about 200C.
Halve the toms and place them cut-side-up in an oven-safe dish. Cazuelas are perfect for this – but any heavy based pan will do (as long as its ovenproof of course). Try to keep them in a single layer – but it’s no big deal if they do overlap. Be gentle – you don’t want that special juice and seeds to spill out and be wasted.
Add in your unpeeled garlic cloves.
Drizzle a little olive oil over the tomatoes and garlic.
Sprinkle your chosen herbs over the tomatoes.
Oven bake until bubbling, and the toms are soft.