Roasted cherry tomatoes
Serves 6
Easy
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Check out our vibrant cherry tomato traybake recipe roasted in olive oil. Serve this warm, smooshed onto big hunks of crusty sourdough (also great for dipping into the infused oil)
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- 4-6 bunches cherry tomatoes on the vine
- 1 whole bulb garliccut in ½
- 6 bay leaves
- 200ml olive oil
- warmed crusty breadto serve
Nutrition: per serving
- kcal329
- fat33.5g
- saturates4.8g
- carbs4.9g
- sugars4.1g
- fibre1.6g
- protein1.2g
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Heat the oven to 150C/fan 130C/gas 2. Put the tomatoes and garlic in a baking dish, tuck in the bay leaves, and season well. Pour over the olive oil and cover with foil. Bake for 1½ hours, then serve warm with crusty bread.
