Herb-Roasted Cor De Bou Tomatoes
10m prep 30m cook 40m ready
Meaty cor de bou tomatoes stuffed with basil and thyme, roasted until caramelized. A simple and flavorful side dish.
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 65.5 mg
- Iron: 3.89 mg
- Magnesium: 9.9 mg
- Phosphorus: 9.12 mg
- Potassium: 43.5 mg
- Zinc: 0.22 mg
Let's Cook
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Step 1.
Preheat the oven to 180°C/350°F/gas mark 4.
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Step 2.
Remove the stalk from each of the 4 beefsteak tomatoes to create a small cavity, then cut 2 slashes on each side of each tomato.
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Step 3.
Push most of the basil leaves (reserving a few for garnish) and all of the thyme sprigs into the cavities and slashes of the tomatoes.
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Step 4.
Place the stuffed tomatoes on a baking sheet, drizzle generously with olive oil, and sprinkle with sea salt and freshly ground black pepper.
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Step 5.
Bake for 25–30 minutes, until the tomatoes are cooked through and lightly caramelized on the edges.
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Step 6.
While the tomatoes are baking, chop the chives and set aside.
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Step 7.
To serve, carefully transfer the tomatoes to a serving bowl, drizzle with the cooking juices from the pan and a little fresh olive oil, then garnish with the chopped chives and reserved basil leaves.
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