How to Make Oven-Baked Tomatoes
A simple recipe for delicious baked baby tomatoes
This recipe is suitable for beginners. Beginner cooks can rejoice at the fact that they can produce such a tasty vegetable delicacy with so little trouble.
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Baby Tomatoes after baking in the oven
Oven-baked tomatoes are very versatile:
- You can eat these hot, warm or cold.
- You can store the baked tomatoes in a jar to use later, and give them as a gift. They look very attractive in a glass jar.
- They are great to eat on their own, with salad and cold food, as an accompaniment to hot meats fish or a vegetarian meal, in a sauce or as a spread, dip or an omelet filling.
Oven-Baked Baby Tomatoes in a Jar
Equipment for Oven-Baked Baby Tomatoes
- Large baking tray
- Wooden spoon or spatula
- Sharp kitchen knife
- Chopping Board
Ingredients for Oven-Baked Baby Tomatoes
- Half Kilo (just over 1 lb.) Baby Tomatoes, Cut in half
- 2 Medium sized Hot chillis, e.g. jalapenos
- 8 cloves Garlic, (or to taste) crushed and chopped
- 1 teaspoon Mixed herbs
- 1 tablespoon Anchovy paste, (or tinned anchovies)
- 10 Capers
- 2 Sprigs Marjoram, chopped
- Half cup Olive Oil
- Half teaspoon Pepper, Freshly ground
- Half teaspoon salt
Instructions for making baked baby tomatoes
- Cut the tomatoes in half; finely slice the chillis; peel, crush and chop garlic; chop marjoram
- Add all ingredients together in a bowl with half of the olive oil and turn with a spoon
- Lay out the tomatoes one-deep on baking tray, place in oven and cook at 180 degrees (gas mark 4) for 30 minutes
- Remove the baking tray from the oven, turn the tomatoes with the spoon or spatula and return the baking tray to the oven for 20 minutes
- Put the tomato mixture in a jar and pour the rest of the olive oil over it
- Do not be surprised at the amount left at the end, as tomatoes are 80% water, and the purpose of placing them in the oven is to reduce the amount of water they contain