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Baked tomatoes with oregano and pecorino

Baked tomatoes with oregano and pecorino

Name: Baked tomatoes with oregano and pecorino
Total time: 1 h
Yield: serves 2
Cuisine: Italian
Ingredients: 500g tomatoes a mixture of varieties; 4 sprigs oregano; 2 cloves garlic thinly sliced; olive or oil; 35g pecorino cheese grated

Published: March 25, 2015 at 3:05 PM

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serves 2

Easy

Total time: 1 hr

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The best recipe for baked tomatoes. Tomatoes are at their best at the end of summer in August and September when they’ve had a good dose of sun. Use different shapes and sizes for this dish to make it look interesting. Makes a good vegetarian main course for two or a side dish for four.

Vegetarian

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Alternatives

Complete the dish

Try this comforting tomato traybake, then check out our stuffed tomatoes and roasted cherry tomato traybake.

Ingredients

Nutrition

500g tomatoes

a mixture of varieties
4 sprigs oregano
2 cloves garlic

thinly sliced
olive or oil
35g pecorino cheese

grated

Nutrition: per serving

kcal188
fat13.5g
saturates0g
carbs8.8g
sugars0g
fibre2.7g
protein8.5g
salt0.39g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Cut a waist around each tomato with a sharp knife and pack the tomatoes into a shallow baking dish. Pull the leaves off the oregano and sprinkle them over and around the tomatoes, along with the garlic. Pour over a good slug of olive oil and season well. Bake for 35 minutes then sprinkle on the cheese and return to the oven for 10 minutes. Serve with toasted bread.

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