Cate in the Kitchen Recipes
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Sweet Roasted Tomatoes

I’m sure I tell you this all the time: I’m a huge novelty seeker. If I eat the same thing two days in a row – even if it’s just one component of a meal – it means I really bloody like it.

I ate these tomatoes last night for dinner, and I’m eating them for lunch (right now, this is pretty much live blogging) today. I’m also going to stock up on more cheap-ass tomatoes (more on that in a second) to make them again next week. This all bodes well for you.

These are sweet, they have this amazing concentrated flavour and they’re just perfect on toast with a little cream cheese (or soft goat cheese to cut through the sweetness a little bit, that’s what I would have used if I had it in).

The best thing about these tomatoes is I used about a third of a punnet that only cost me 70p in Sainsbury’s. So one portion of these is what, 23p? Tomatoes at the supermarket suddenly get good this time of year because they’re British! You should totally be making the most of this, promise me you will…

Sweet Roasted Tomatoes | Cate in the Kitchen

1 portion

15og cherry tomatoes (ish, you can totally scale this up or down to feed more lycopene lovers)
a drizzle of hemp oil (I used this one from my July Degustabox, but you can use any oil you prefer)
big old pinch of sea salt

I don’t even need to use numbers for this recipe. Just heat your oven to Gas Mark 6 (conversions here), line a baking tray with baking paper, place your tomatoes (chopped in half, cut side up) on the tray, drizzle with oil and sprinkle with salt. Roast for about 20 minutes, rotating the tray half way through cooking.

Ta-dah! I hope you guys all have an amazing weekend, it’s set to be a good one for me – it’s pride weekend… expect lots of hungover social media moaning by Sunday…

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