World Cuisine

Spicy Roasted Cherry Tomatoes

prep 10 mins cook 25–35 mins
  • 450 g (14½ oz) cherry tomatoes
  • 2 tablespoons olive oil
  • 4 garlic cloves, halved and smashed
  • 1–2 teaspoons finely chopped dried red chillies
  • 1 teaspoon sugar
  • finely chopped rind of 1 preserved lemon (see page 16)
  • sea salt

Put the tomatoes in the base of a tagine or ovenproof dish, drizzle over the oil, scatter the garlic, chillies and sugar over the tomatoes and toss to coat well.

Place, uncovered, in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until the tomato skins begin to wrinkle.

Sprinkle half the preserved lemon rind over the tomatoes and stir to coat well, then season with salt. Return to the oven for 5–10 minutes. Serve with chunks of crusty bread or with grilled and roasted dishes, if liked.

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