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balsamic & garlic roasted tomatoes


850g cherry tomatoes, halved (I use mixed colors, but you can use only red if you prefer)

15-20g garlic, minced (~5 cloves)

60ml extra virgin olive oil

120 ml balsamic vinegar

1-2 tablespoons fresh herbs (I used lemon thyme and regular thyme)

1 tablespoon kosher or sea salt (I use Maldon)

1/2 teaspoon ground pepper


  1. Preheat oven to 350ºF/175ºC fan forced. Prepare a baking sheet with parchment paper (be sure the baking paper comes up the sides so the liquid can't get underneath) or use a large rectangular glass baking dish.

  2. Mix all ingredients in a bowl and stir.

  3. Place in baking dish/sheet and bake for 45 minutes to 1 hour, stirring once or twice.

  4. Remove and allow to cool slightly before enjoying with bread, on top of fish/meat/chicken, pasta, or straight with a spoon!


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