Tomato Bake with Rocket and Cumin
An extremely easy baked tomato dish, where succulent large fresh tomatoes are nestled on top of a lightly spiced bed of cumin and fresh rocket, and baked in the oven until tender.
6
15 minutes
40 - 45 minutes
180ºC
Ingredients
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1 kg large ripe tomatoes
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4 cloves garlic- skinned and slivered
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2 large handfuls fresh rocket- washed and trimmed
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Olive oil
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1 tbsp cumin seeds
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Freshly ground black pepper
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Sprinkle of sea salt flakes
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Garnish
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Toasted flatbread
Instructions
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01 Wash tomatoes. Cut in half or quarters depending on their size.
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02 Dribble 1 tbsp olive oil in the base of a large roasting pan.
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03 Add the rocket and top with the tomatoes.
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04 Sprinkle well with cumin seeds and slivers of garlic.
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05 Slop over a generous amount of olive oil (approximately 4-5 tbsp).
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06 Season well with sea salt and freshly ground black pepper.
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07 Bake in oven for 40-45 minutes.
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08 Serve with plenty of toasted flatbread – flatbread lightly crisped in a hot oven for 15 minutes or so.
Notes
No need to add extra liquid to this dish, as the tomatoes create their own wonderful, syrupy juices during cooking. This dish can be made ahead and reheated prior to serving. Can be eaten hot or cold.
