Skip to content
July 12, 2016 / mintcustard

Herby roasted tomato and cheese swirls.


Herby roasted tomato and cheese swirls.

Apologies for the lack of posts in the past week but the teen has had a shoulder operation and I have been juggling work, nursing duties and the usual end of term madness. Term hasn’t ended yet but I’ve got back into some sort of routine. Cooking food that is tasty, nourishing and easy to eat with only one working arm is harder than you’d think. Add to that it has to be teen friendly too and it can get complicated.

Lunches have been of the zap in the microwave variety. I wanted to start making meals that would be better than that. This is where the herby roasted tomato and cheese swirls come in. They can be eaten with a salad, dipped into a chunky vegetable soup or topped with ham, salami or some sliced mushrooms and turned into a pizza.

Herby roasted tomato and cheese swirls.( makes 9 swirls)

6 tomatoes cut in half

1 tsp olive oil

salt and pepper

250g strong white bread flour

150 ml warm water

1 tsp dried yeast

1 tsp sugar

1/2 tsp salt

1 tsp dried mixed herbs

a handful of grated cheese

1 tbsp oil


A tsp of herbs added to the flour.

How to …….

  • Turn the tomato halves in the 1tsp of oil. Season with salt and pepper. Roast the tomatoes in a 200c oven for 10 to 15 minutes until cooked through. Allow to cool, skin and mash to a smooth pulp.
  • In a jug combine the sugar, yeast and water. Allow to stand for 15 minutes until the yeast activates and begins to foam.
  • Sift the flour into a large bowl, add in the salt and the dried herbs. Stir in the yeast mixture and using your hands bring the dough together.
  • Knead for 10 minutes, place in an oiled bowl and leave to double in size. This take about an hour to an hour and a half.
  • Pat out the dough to a rectangle about 6″ by 8″.
  • Cover with the roasted tomato and a good handful of grated cheese.
  • Roll up along the long side and cut into 9 equal slices.
  • Place on a baking tray lined with parchment and leave to rise again for an additional 30 minutes.
  • Preheat the oven to 220c.
  • Bake for 15 minutes, until the cheese is melted and the tops of the buns are golden brown.


Ideal for picnics, with soups and for teens with a shoulder injury.


One Comment

Leave a Comment
  1. The Sweet Life Squared / Jul 12 2016 6:32 pm

    Wow! These sound incredible! I must make these soon!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: