2 1/4 - 2 1/2 lb (1 kg) beef tomatoes
2 sprigs mint
extra-virgin olive oil
salt and pepper
2 sprigs mint
extra-virgin olive oil
salt and pepper
method
1. Preheat the oven to 350°F (180°C) mark 4.
2. Rinse the tomatoes and cut them horizontally in half. Lightly oil 2 wide roasting tins and place the halved tomatoes, cut side uppermost, in a single layer in them.
3. Season with salt and freshly ground pepper and sprinkle with a little olive oil.
4. Tear the mint leaves into small pieces and sprinkle these over the cut surfaces of the tomatoes.
5. Pour in just enough water, between the tomatoes, to cover the bottom of the tins and come about one-quarter of the way up the sides of the tomatoes.
6. Bake for about 50 minutes.
2. Rinse the tomatoes and cut them horizontally in half. Lightly oil 2 wide roasting tins and place the halved tomatoes, cut side uppermost, in a single layer in them.
3. Season with salt and freshly ground pepper and sprinkle with a little olive oil.
4. Tear the mint leaves into small pieces and sprinkle these over the cut surfaces of the tomatoes.
5. Pour in just enough water, between the tomatoes, to cover the bottom of the tins and come about one-quarter of the way up the sides of the tomatoes.
6. Bake for about 50 minutes.
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