Baked tomatoes with oregano and pecorino
serves 2
Easy
Total time:
The best recipe for baked tomatoes. Tomatoes are at their best at the end of summer in August and September when they’ve had a good dose of sun. Use different shapes and sizes for this dish to make it look interesting. Makes a good vegetarian main course for two or a side dish for four.
Skip to ingredients
- 500g tomatoesa mixture of varieties
- 4 sprigs oregano
- 2 cloves garlicthinly sliced
- olive or oil
- 35g pecorino cheesegrated
Nutrition: per serving
- kcal188
- fat13.5g
- saturates0g
- carbs8.8g
- sugars0g
- fibre2.7g
- protein8.5g
- salt0.39g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Cut a waist around each tomato with a sharp knife and pack the tomatoes into a shallow baking dish. Pull the leaves off the oregano and sprinkle them over and around the tomatoes, along with the garlic. Pour over a good slug of olive oil and season well. Bake for 35 minutes then sprinkle on the cheese and return to the oven for 10 minutes. Serve with toasted bread.