1 Preheat oven to 160C. Pour the olive oil into an oven-proof baking dish. Remove the cores from the tomatoes with the point of a sharp knife and arrange in the dish.
2 Peel and thinly slice the garlic. Place around the tomatoes then season well. Sprinkle over the sugar.
3 Add the bay leaves and thyme then bake for 15 minutes. Turn and spoon over the oil then continue to cook for a further 30 minutes or until tender. Serve with crusty bread.
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|Serving Size: 1 Serving (3g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 26.3mg||1 %|
|Potassium 11.3mg||0 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.7g|
|Protein 0.2g||0 %|
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Calories per serving: 8
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