1/3 cup of olive oil (80 ml)
12 medium tomatoes (1.4 kg), firm, cut in half lengthwise, seedless
1 tablespoon of salt
1 tablespoon of dried thyme
1/3 cup of olive oil (80 ml)
12 medium tomatoes (1.4 kg), firm, cut in half lengthwise, seedless
1 tablespoon of salt
1 tablespoon of dried thyme
Preheat the oven to 200°C (hot)
In a large non-stick skillet, heat the olive oil over high heat
Place the tomato with the cut side down and let it cook without stirring for about 5 minutes
With a spatula, transfer the tomato to a 22 cm x 29 cm baking dish with the cut side facing up
Baste the tomato with the remaining pan juices, season with salt and thyme, and bake in the preheated oven until golden (about 30 minutes)
Serve hot or cold
(approximately 80 calories per serving)
