Roasted Tomatoes, Thyme and Shallot

Name: Roasted Tomatoes, Thyme and Shallot
Total time: 40 min
Cuisine: British
Ingredients: 4 large tomatoes; 4 garlic cloves, peeled; 1 tbsp sweet paprika; 1 generous tsp sea salt; a few thyme sprigs; 75 ml good quality olive oil; 2 shallots, peeled and cut in half lengthways; Wild Garlic Pesto; 2 slices sourdough, toasted

Preparation info

Feeds
2

Difficulty
Easy
Ready in
40 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

This is one of our favourite vegan brunch dishes. We roast the tomatoes with garlic, thyme, sweet paprika and some good-quality olive oil, before serving with caramelised shallots and crunchy toast.

This dish is best served with a side of Wild Garlic Pesto

Ingredients

4 large tomatoes
4 garlic cloves, peeled
1 tbsp sweet paprika</

Europe
United Kingdom
Vegan
Scotland
Brunch
Mediterranean

Method

Preheat your oven to 200°C/180°C fan.
Place your whole tomatoes and garlic cloves into a roasting dish or tin. In a small bowl, mix together the paprika, salt, thyme and oil, then pour it over the tomatoes, shaking the dish so everything