Serves 4
This dish celebrates the sweetness and great flavour of sun-ripened tomatoes.
Recipe Category

You will need

6 very ripe red tomatoes, sliced in half through the middle
Ina Paarman’s Garlic & Herb Seasoning
3 T (45 ml) runny honey
¼ cup (60 ml) Ina Paarman’s Classic Balsamic Vinaigrette
fresh basil, micro herbs or snipped chives to garnish

Ina’s Tip

Instead of honey, strawberry or apricot jam is an excellent substitute.


Adjust the oven rack to middle position and preheat oven to 200°C.

Place the tomatoes in an ovenproof dish, cut side up, lined with baking paper.

Season with Garlic & Herb Seasoning and drizzle lightly with honey or jam.

Spoon the Dressing over the tomatoes and pour the remainder in on the side.

Roast for 20 – 25 minutes until beginning to char on the edges.

Serve warm or at room temperature topped with basil, micro herbs or snipped chives.