herb-roasted tomatoes

  • 4 tomatoes, halved
  • 24 basil leaves 
  • 8 sprigs thyme 
  • olive oil, for drizzling 
  • sea salt and cracked black pepper
  1. Preheat the oven to 180°C (355°F). Cut three slashes in each tomato and push in three basil leaves. Push a sprig of thyme into one slash in each tomato. Place on a baking tray lined with non-stick baking paper, drizzle with the oil and sprinkle with the salt and pepper. Bake for 30 minutes. Serves 4.
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