These baked cinnamon and allspice tomatoes are one of the easiest summer eats I make. I serve them simply with some chilli and herb baked feta cheese, some quick yoghurt flatbreads and some chilled wine or lemon iced tea.
Seriously, there is nothing better than biting into some warm bread, wrapped round the spiced tomatoes, as the juices run down your arms. Infact the kiddoes relish the chance to get as messy as they can eating these. Or is that just me?
Here is to some deliciously messy baked cinnamon and allspice tomatoes fun.
This is my first recipe in my pantry staple spotlight on tomatoes. Please be sure to check the other recipe out.
And for other tomatoey goodness from around the web why not check out goat cheese crostini with tomato and vanilla jelly from Franglais Kitchen, dehydrating tomatoes from The Hedgecombers, garden tomato salad with olives, Greek basil and sumac from Family Friends Food, galayet bandora from Little Sunny Kitchen and slow roasted tomato and garlic soup from Elizabeth’s Kitchen Diary.
- 2 tbsp olive oil
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp sugar
- 8 large tomatoes halved
- Preheat oven to fan assisted 140C / 160C / 325F / gas 3.
- Combine oil, spices, sugar and salt in a bowl, add the tomatoes and mix gently.
- Add tomatoes to cast iron baking dish and bake for 1.5 hrs or until tomatoes are caramelised along the edges.
- Serve with some salads, chilli and herb baked feta cheese and bread for mopping up the juices.