• 6-8 tomatoes
  • olive oil
  • few cloves garlic (thinly sliced)
  • few sprigs thyme
  • salt and pepper
  • drizzle balsamic
  • squeeze agave syrup or pinch of sugar


  • Slice the tomatoes in half. Drizzle with the olive oil and top with the rest of the ingredients before roasting in the oven at 180°C for about 30 minutes (until charred).
  • Baste with the oil during cooking. Cool slightly and serve with mixed leaves and a vinaigrette. Why not try my Beetroot and Lentil vinaigrette, which you'll also find on this site.