200g tomatoes (about 3-4 medium sized), halved
1/2 tsp dried thyme or tarragon
Salt, pepper and a dash of oil
Preheat the oven to 200 C. Place the tomatoes cut side up on a baking dish. Scatter with the herbs, drizzle over the olive oil and season with salt and black pepper. Place the tray on the oven and turn the oven off. By the morning, your roasted tomatoes will be ready and waiting. Serve them with kippers, a boiled egg or half an avocado.
Make a meal out of it:
200g tomatoes (about 3-4 medium sized)
1/2 tsp dried tarragon, oregon or rosemary
2 ripe avocados (add cals)
Or a boiled egg (add 80 cals)
Pinch of chilli flakes (optional)
Cut the tomatoes in half, scatter with the herbs and bake them in the oven for 30 minutes (or use pre-baked tomatoes). Cut the avocados in half, scoop out the fresh and divide it between two plates. Then mash it roughly, top it with the tomatoes and serve it with the paprika, chilli and black pepper sprinkled over.