Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Slow-roasted tomato and harissa tartine
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 6 large and ripe plum tomatoes, halved
- 1 clove garlic, crushed
- 2-3 sprigs thyme, leaves picked, plus extra to serve
- 1 tbsp olive oil
- 1 ball burrata
- 4 thin slices sourdough, toasted
- 2 tbsp rose harissa or regular harissa
Method
- STEP 1
Heat the oven to 160C/fan 140C/gas 3 and line a baking tray with baking paper.
- STEP 2
Put the tomato halves in a bowl with the garlic, thyme and olive oil, then season – toss to make sure the tomatoes are well coated. Scatter over the lined tray, cut-side up, and roast in the oven for 45 minutes-1 hour.
- STEP 3
To serve, spread the burrata on the toast, then spoon on some of the harissa. Top with the roasted tomatoes, then sprinkle over a little more thyme to serve.
