Roast tomatoes with lemon and lemon thyme

Roast tomatoes with lemon and lemon thyme

By
From
Citrus
Photographer
Mowie Kay

I can’t remember what led me to this idea, but I’m so glad I tried it. I had always been a bit either/or with tomatoes and lemons but this is a revelation – the lemon sweetens and caramelises in a very different way from the tomatoes and they complement one another perfectly. These are wonderful with grilled fish or steak, or just folded through some pasta.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Take 400g small to medium (i.e. slightly larger than cherry) vine tomatoes. Separate them from the vine but leave the core leaves. Heat a heavy-based frying pan to as hot as you can get it. Add 1 tbsp olive oil and the tomatoes. Cook, shaking regularly, until the tomatoes are threatening – but not quite ready – to burst out of their skins. This won’t take long. Cut the peel off a large lemon and dice the flesh, taking out any pips as you go. Add this into the pan – it should sizzle and start caramelising almost immediately. Shake a couple of times and remove. Serve sprinkled with salt and lemon thyme, and perhaps some shredded basil if you like. Capers are also a good addition here; you can add them just before the lemon so they can sizzle for a moment on their own first.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again