Oven-Roasted Beefsteak Tomatoes with Za’atar and Mint

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C (425°F) using conventional top and bottom heat. Wash the beefsteak tomatoes, halve them lengthwise, and place them cut-side up in a shallow baking dish. Roughly chop the mint, finely grate the garlic, and zest the lemon.

   500 g beefsteak tomatoes1 organic lemon lemon zest and 1 tbsp lemon juice15 g fresh mint25 g pine nuts1 garlic clove garlic
2. 2

   Stir together the olive oil, za’atar, lemon zest and juice, garlic, salt and pepper. Spread the mixture evenly over the tomatoes.

   2 tbsp olive oil2 tsp za’atar1 organic lemon lemon zest and 1 tbsp lemon juice1 garlic clove garlic½ tsp salt¼ tsp black pepper
3. 3

   Roast the tomatoes for 15 minutes, until the edges are lightly browned and the flesh begins to soften. For more deeply caramelized edges, broil for a further 3 to 5 minutes, watching closely.

   500 g beefsteak tomatoes
4. 4

   Meanwhile, toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, until golden brown. Toss the pan frequently, as they burn quickly.

   25 g pine nuts
5. 5

   Sprinkle the hot tomatoes with the fresh mint and toasted pine nuts, and serve immediately. Season with a little extra lemon juice, if desired.

   15 g fresh mint25 g pine nuts

Origin & History

Roasted tomatoes with herbs and spices are part of the uncomplicated cuisine of the eastern Mediterranean. Za’atar, an aromatic spice blend made from herbs, sesame, and sumac, is particularly common in Levantine cuisine and is often combined with olive oil.