Ingredients:

  • 15 medium Roma tomatoes (approx. 2 lbs / 900g), halved lengthwise
  • 8 large garlic cloves (45g), peeled and left whole
  • 3 tbsp (45ml) Extra virgin olive oil
  • 1 tsp (6g) Sea salt
  • 1/2 tsp (3g) Freshly cracked black pepper
  • 1/2 cup (20g) Fresh basil leaves, packed
  • 1 tbsp (4g) Fresh oregano leaves
  • 2 sprigs Fresh thyme, leaves stripped
  • 1/4 tsp (1g) Red pepper flakes

Instructions:

  1. Preheat the oven to 200°C (400°F).
  2. Slice 15 Roma tomatoes (900g) in half lengthwise. Do not de seed them; the jelly around the seeds contains the most umami flavor.
  3. In a bowl, toss the tomatoes, 8 garlic cloves, and 3 tbsp olive oil. Ensure every surface is glistening.
  4. Place tomatoes cut side up on the baking sheet.
  5. Sprinkle the 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes evenly over the tray.
  6. Bake for 30 minutes until the edges begin to wrinkle and brown.
  7. Scatter the 1 tbsp oregano and 2 sprigs of thyme leaves over the hot tomatoes.
  8. Bake for another 10 minutes until the garlic is soft enough to mash with a fork.
  9. Remove from the oven and immediately scatter the 1/2 cup fresh basil over the tray.