• Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Veggie Runners

Running, Fuelled Right

  • Home
  • Recent Posts
  • Recipes
    • Vegan
    • Mains
    • Sides
    • Breakfast
    • Soup
    • Smoothies
    • Treats
    • Workout
  • Running
    • Running
    • Triathlon
    • Race Reports
    • Free Running Mixes
  • Parenting
    • Pregnancy
    • Pregnancy Running
    • Baby
    • Postnatal Running
    • Parenting
  • Art Runs
  • About Us
    • About Us
    • Privacy Policy
  • Contact

Slow Roasted Tomatoes with Chilli and Garlic

August 27, 2012 By Bibi and Janey 1 Comment

Slow Roasted Tomatoes with Chilli and Garlic

You wouldn’t know it if you saw the chaos surrounding us sometimes but we Veggie Runners are actually pretty efficient. This is a handy dish to pop in the oven while you’re out for a quick run or catching up on your sleep or maybe your laundry (runners do a lot of laundry…)

This easy side dish was inspired by this post on the Citrus and Herbs blog. Being an impulsive (or should I say impatient) little madam, I wanted to make it straight away so used dried herbs instead of fresh. I also spiced them up a bit with chilli flakes, but you can leave these out if you’d prefer the herby taste to dominate.

After cooking, you can remove the garlic skins and blitz this with a hand blender  to make a great tangy sauce for use on pasta, curries or pizza bases. Or just eat as it comes out of the oven as a great side dish.

These are low fat, a good source of fibre and vitamin C and great with pasta or a baked potato for carb loading before a race.

Slow Roasted Tomatoes with Chili and Garlic

Serves 3/4 as a side dish. Can be added to pasta sauces, used cold as a relish or as a base for curries.

Ingredients

1/2kg tomatoes, halved
Handful of cherry tomatoes, halved (optional)
6-10 cloves garlic, crushed with the flat of a knife but not peeled
Half an onion, sliced
2 teaspoons dried oregano (optional)
1 teaspoon dried chili flakes
2 tablespoons olive oil
Salt and ground black pepper to taste

Method

1 Heat the oven to 170C (325F / Gas Mark 3).

2 Place the tomatoes and garlic cloves in a large roasting tin. Sprinkle on the herbs. Add the olive oil and salt and pepper. Mix well.

3 Cook for 30 minutes then turn the tomatoes over.

4 Cook for a further 30 minutes until the tomatoes are soft and squishy.

5 The garlic will be soft now too. Squeeze the pulp onto the tomatoes when cool enough and discard the skin.

 

Related posts:

Roasted Cabbage
Top Twenty Vegetarian Cookbooks
Banana and Walnut Pancakes

Filed Under: Mains, Recipes, Sides Tagged With: Mains, Recipes, Salads & Sides, Vegan, Vegetarian

« Ras el Hanout Tofu Steaks
Moroccan Chickpea Tagine with Fragrant Brown Rice »

Trackbacks

  1. Black Dahl with Slow Roasted Tomatoes and Chilli | Veggie Runners says:
    July 1, 2013 at 10:14 am

    […] you’ve tried our Slow Roasted Tomatoes with Chilli and Garlic, you’ll know that it’s a dish with an intense, savoury-sweet taste that can be used as […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Search the Site

photo of Jayne and Bibi
Meet Bibi & Jayne
Award-winning food and fitness blog. One of The Guardian's Top 10 Vegetarian Blogs. Jayne and Bibi Rodgers - vegetarian runners, plant based fitness, mother-daughter, marathon running, veggie-cooking chatterboxes. Find out more

decorative image divider
sweaty betty
Never miss a post - Sign up to our mailing list
* indicates required

See our privacy policy to understand how we process your personal data

CONTACT US

We love to hear from you. How to get in touch with us.

  veggie_runners
  @VeggieRunnersUK
  VeggieRunnersUK
  veggierunnersuk

Categories

Popular this month

  • Recipes
  • Recent Posts
  • Vegan Savoury Crumble
  • Vegan Cherry Chocolate Tiffin
  • About Us

VR icon
Copyright © 2023 · VEGGIE RUNNERS · Log in