Sweet 'n' salty baby tomatoes

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Serves: 4

By clubnail



  • 2 sprigs dried thyme

  • 5 cherry tomatoes per person

  • 2 pinches pink salt

  • 1 bag cherry tomatoes


  1. Chop the tomatoes in half and place in an ovenproof glass dish
  2. Sprinkle with the salt, sugar and thyme.
  3. Bung in the oven on 200C for 20 minutes until the tomatoes are soft but not mushy.

Handy Hint

Make a double batch so you have enough for leftovers the following night. Then, simply make up some pasta, and add the ready-cooked tomatoes for a really quick evening meal. I serve this with dips when we have pitta bread, babaganoush, guacamole etc. It is superb.

Additional Information

  • sauce

  • Make Ahead

  • Budget

  • Basics

  • italian

  • tomato

  • Summer

  • Side

  • Vegetarian

  • Nut Free

  • Low fat

  • Low carb

  • Gluten Free

  • Egg Free

  • Dairy Free

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