Vegetables are my best friend at the moment as I have reduced my carbs to get leaner for a holiday in June. It has been a real challenge not having carbs with certain meals, so I am looking for tasty alternatives so I don’t feel deprived.
Roasted tomatoes are one of my favourites and I thought why not combine these with balsamic vinegar?! It turns out the simple tomato turns into a scrumptious treat.
Serve these as a side dish, on a salad or blitz into a sauce.
12 x Large Tomatoes
2 x tbsp Balsamic Vinegar
2 x tbsp Olive Oil
1 x tsp Thyme
1/2 x tsp Basil
Salt & Pepper to taste
Heat your oven to 150 degrees
Cut the tomatoes in half and scrape out the middle of 8 of them.
Place them in a oven dish and pour over the balsamic vinegar and oil.
Sprinkle over the herbs and season with a pinch of salt and pepper.
Roast in the oven for 20 minutes.
After 20 minutes give the tomatoes a gentle stir, then turn up the heat to 200 degrees and roast for a further 20 minutes.
Let me know what you think.