Pecheni Domati s Podpravki — Bulgarian Roasted Tomatoes with Herbs & Garlic
Plump, ripe tomatoes halved and slowly roasted until tender, sweet, and bursting with rich, concentrated flavour — topped with slivers of garlic, fresh aromatic herbs, and golden oil. The tomatoes release their own juices which mingle with the garlic and herbs to create a delicious, glossy savoury sauce. Simple, elegant, and incredibly versatile — serve as a side, appetiser, or over rice/bread. Completely plant-based and naturally delicious!
Shared by harzel
Time
45 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Tomatoes;
- 8–10 medium ripe tomatoes — firm but juicy
- 3–4 tbsp sunflower oil or extra virgin olive oil
- #Garlic & Seasoning;
- 4–5 garlic cloves — thinly sliced or slivered
- ½ tsp sea salt — adjust to taste.. ¼ tsp black pepper
- #Bulgarian Herbs;
- ½ tsp dried savoury (chubritsa) or oregano
- ½ tsp dried thyme.. 1 tbsp fresh parsley — chopped
- 1 tsp fresh dill — chopped (for finishing).. Optional: pinch of paprika
👩🍳 Instructions
- 1
Prep tomatoes: Preheat oven to 180°C (350°F). Wash tomatoes, cut in half horizontally. Arrange cut-side up in a single layer in a baking dish — pack them snugly.
- 2
Season generously: Drizzle each tomato half with oil. Scatter garlic slivers evenly over the tomatoes. Sprinkle with salt, pepper, dried savoury, thyme, and paprika.
- 3
Roast slowly: Bake for 30–40 minutes until tomatoes are soft, wrinkled, and caramelised at edges, releasing their golden juices. Garlic should be tender and fragrant — not burnt!
- 4
Finish & serve: Remove from oven. Sprinkle generously with fresh parsley and dill while still hot. Let rest 5–10 minutes — the juices thicken and flavours meld beautifully. Serve warm or at room temperature, spooning those delicious garlicky juices over the tomatoes!