cherry tomatoes

roasted thyme infused cherry tomatoes

6th June 2010


For those who have been with us since about this time last year, you may remember that I had an abundant supply of cherry tomatoes due to an overplanting mishap.  Well, this year I have managed to repeat that effort.  In fact, I probably have doubled the quantity that will be produced.  Not intentionally, but as I was experimenting with a few different varieties, courtesy of the Digger’s Club (a wonderful online source of heirloom and organic seeds), I planted a few more seeds than intended.  A selection of Brown Berry, Sugarlump and Roma Cherry Tomatoes are beginning to ripen in bunches.

So, in an attempt to use the odd ripe ones, before the mass quantities begin, I am experimenting with and on the hunt for cherry tomato recipes.  This is a quick, but tasty one, and can be used in a variety of ways.  A side dish as I did, pureed in soups, sauces or tossed with roasted vegetables.   In fact, I ended up snacking on quite a few of these straight from the oven.  The flavours produced from the caramelisation of roasting the whole tomatoes and the fresh thyme are perfect as is.  A little burst of flavour.

roasted thyme-infused cherry tomatoes


the required quantity of cherry tomatoes left whole

10 sprigs fresh thyme (I used this for about 20 cherry tomatoes)

good quality olive oil

sea salt and cracked black pepper


1.  Pre-heat oven to 200 Celsius.

2.  Add tomatoes and thyme to a ceramic baking dish (big enough for tomatoes to be in a single layer).

3.  Drizzle with olive oil and sprinkle with plenty of sea salt and cracked black pepper.  Toss well, so that tomatoes are coated with the oil – let sit for about 10 minutes before placing in the preheated oven for tomatoes to soak up the flavours.

4.  Bake for about 20 minutes or until skin slightly blisters (see photo below).  Do not disturb during the roasting.

Serve with Brown Rice and Lentil Salad, as a side dish, pureed, or on own.

Goodness shared from Donna

labane, wild rocket & cherry tomatoes in a salad

20th June 2009


……ripening, ruby-red, plump and juicy.  In our household, I am the only one who eats a fresh tomato, so side dishes are necessary.  Being married to a shift worker has its downfalls, but it also has the benefits of being able to cook my preferred dishes of wholefood, natural vegetarian.  So, last night this salad accompanied the roasted rosemary kiphler potatoes in a previous post.

rocket tomatoes & basil with a fennel labne dressing

Labne is a yoghurt cheese. I use one from ‘Barambah Organics’(a Qld company)- Labna yoghurt with fennel and sea salt.  Very creamy with a consistency thicker than sour cream. Great spread on sourdough toast with tomato and wild rocket. By allowing tomato mixture to rest at room temperature, it allows the flavours to develop with the tomato juices.

Recipe serves 1 – 2 as a side dish.


12 cherry tomatoes, halved (or 4 Roma, diced)

8 fresh basil leaves, torn

2 Tbsp labne

¼ tsp fennel seeds

extra virgin olive oil

sea salt

cracked black pepper

2 handfuls of wild rocket


1.  Place tomatoes in a bowl and sprinkle liberally with salt and pepper and add basil leaves.

2.  Mix fennel seeds with labne and a little olive oil, enough for a thick, spreadable consistency, then lightly stir this into tomatoes – let sit for at least 30 min. at room temperature.

3.  Toss tomato mixture with rocket leaves.  Taste, and add extra salt, pepper, basil or fennel seeds if necessary.


 Shared goodness from Donna

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