- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
These roasted tomatoes are best enjoyed the day of roasting. They can be cooked up to 2 hours ahead and served at room temperature or slightly warmed.
- Serves4, as a side or starter
- Cook time2 hour
- Prep time15 minutes, + 15 mins cooling time
Ingredients
- 1 bunch thyme sprigs
- 6 vine-ripened tomatoes, halved
- 2 garlic cloves, finely chopped
- 1/4 cup (60ml) extra virgin olive oil
- 1 1/4 tsp salt
- 1 tbs white balsamic vinegar
- 2 tsp honey
- 2 tsp finely chopped shallots
- 2 (about 150g each) burrata or fresh mozzarella, at room temperature
- 1/4 cup basil leaves
Parmesan breadcrumbs
- 1/2 cup (35g) panko breadcrumbs
- 1/2 cup (40g) finely grated parmesan
- 2 tbs extra virgin olive oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C (130°C fan-forced). Line a large rimmed baking tray with baking paper. Arrange the thyme evenly over the lined tray.
Step 2
In a large bowl, toss the tomatoes with the garlic, half the oil and 1 tsp salt. Arrange the tomatoes, cut-sides up, over the thyme on the tray. Roast for 1 3/4 - 2 hours or until the tomato is very tender and lightly caramelised. Set aside on the tray for 15 mins to cool slightly.
Step 3
Meanwhile, to make the parmesan breadcrumbs, combine the panko breadcrumbs, parmesan and oil in a medium non-stick frying pan over medium heat. Cook, stirring, for 6 mins or until the breadcrumb mixture is crisp and golden brown. Using a spatula, coarsely break up the breadcrumb mixture. Remove from heat and season.
Step 4
In a small bowl, whisk the vinegar, honey, shallot, remaining oil and remaining salt.
Step 5
Arrange the tomato mixture and burrata on a serving platter. Drizzle the burrata with vinegar mixture. Sprinkle with parmesan breadcrumbs and basil. Season with black pepper to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Crunchy and savoury, parmesan breadcrumbs are also delicious sprinkled over pasta bakes and baked fish. Make a double batch and store in an airtight container at room temperature for up to 2 days.
Curtis Stone’s roasted tomatoes with parmesan breadcrumbs
- Serves4, as a side or starter
- Cook time2 hour
- Prep time15 minutes, + 15 mins cooling time
Ingredients
- 1 bunch thyme sprigs
- 6 vine-ripened tomatoes, halved
- 2 garlic cloves, finely chopped
- 1/4 cup (60ml) extra virgin olive oil
- 1 1/4 tsp salt
- 1 tbs white balsamic vinegar
- 2 tsp honey
- 2 tsp finely chopped shallots
- 2 (about 150g each) burrata or fresh mozzarella, at room temperature
- 1/4 cup basil leaves
Parmesan breadcrumbs
- 1/2 cup (35g) panko breadcrumbs
- 1/2 cup (40g) finely grated parmesan
- 2 tbs extra virgin olive oil
Description
These roasted tomatoes are best enjoyed the day of roasting. They can be cooked up to 2 hours ahead and served at room temperature or slightly warmed.
Method
Step 1
Preheat oven to 150°C (130°C fan-forced). Line a large rimmed baking tray with baking paper. Arrange the thyme evenly over the lined tray.
Step 2
In a large bowl, toss the tomatoes with the garlic, half the oil and 1 tsp salt. Arrange the tomatoes, cut-sides up, over the thyme on the tray. Roast for 1 3/4 - 2 hours or until the tomato is very tender and lightly caramelised. Set aside on the tray for 15 mins to cool slightly.
Step 3
Meanwhile, to make the parmesan breadcrumbs, combine the panko breadcrumbs, parmesan and oil in a medium non-stick frying pan over medium heat. Cook, stirring, for 6 mins or until the breadcrumb mixture is crisp and golden brown. Using a spatula, coarsely break up the breadcrumb mixture. Remove from heat and season.
Step 4
In a small bowl, whisk the vinegar, honey, shallot, remaining oil and remaining salt.
Step 5
Arrange the tomato mixture and burrata on a serving platter. Drizzle the burrata with vinegar mixture. Sprinkle with parmesan breadcrumbs and basil. Season with black pepper to serve.