Baked Chai Tomatoes


Fragrant chai spice adds robust, peppery flavour to these deliciously sweet baked tomatoes.


10 large tomatoes

45ml (3T) olive oil

60ml (¼c) chai spice mix

60ml (¼c) muscovado sugar

15ml (1T) white wine vinegar

2 garlic cloves, chopped

salt and freshly ground pepper 


  • Preheat the oven to 200°C.
  • Tightly pack the tomatoes into a baking tin and using a sharp knife, score crosses on top of each tomato.
  • Combine the remaining ingredients in a bowl and pour over the tomatoes.
  • Bake for 15 minutes until the tomato skins pull back.
  • Serve as a side to a meat dish in crispy bread or cooked wheat.

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