Oven Roasted Mini-Kumato with Fresh Herbs

Shopping List

  1. Mini-Kumato tomatoes
    Bay Leaves
    Thyme (1 bunch)
    Colossal Garlic (1 ct)
    Balsamic or sherry vinegar
    Olive oil, extra virgin
    Cane sugar
    Sea salt
    Freshly ground black pepper


16 Mini-Kumato tomatoes
4 bay leaves, halved
4 stalks of fresh thyme
4 cloves of garlic, in strips, green core removed
4 tbsp Balsamic or sherry vinegar
4 tbsp olive oil, extra virgin
1 tbsp cane sugar
1 tbsp coarse sea salt
Freshly ground black pepper


  1. 1.Preheat the oven to 160°C.
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  3. 2.Cut a cross halfway into the top of each tomato and place them in an oven dish.
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  5. 3.Stuff the tomatoes with bay leaves, thyme and garlic.
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  7. 4.Sprinkle balsamic vinegar and olive oil, some sugar, coarse sea salt and some freshly ground black pepper onto the tomatoes.
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  9. 5.Place in the oven for 10-15 minutes or until warm and soft, yet somewhat firm to the touch.
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  11. 6.Remove the bay leaves and the thyme from the tomatoes, serve warm, with some mixed leaf greens.
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  13. 7.Add 1 tbsp of Balsamic vinegar and 2 tbsp of olive oil to the juice in the oven dish, and you will have a fantastic dressing for your green salad.