Joke mentioned that he had some tomato glut going on over at his place. Here’s one possible solution:

Slow roasted tomatoes
This was a major obsession last summer. I was known to stand at the fridge, chunks of sourdough in hand, eating through the leftovers, all Nigella-like. Shame it did nothing to make me as pretty, glamorouse or rich.

Lots of tomatoes – normally I do between 12 and 18, let’s say 2 kilos – cut into halves or quarters, depending on their size.
A few glugs of olive oil
A few cloves of garlic, smooshed
A few slurps of balsamic vinegar
Lots of sea salt
Lots of freshly cracked pepper
Fresh basil, torn up

– Mix the lot together
– Bake in a 150-160C oven for as long as you like, but normally a minimum of an hour. The longer you bake them the darker they become and the more intense the flavour.

This is sublime as part of a brekkie/brunch spread but it has myriad applications:
– tossed through pasta with pan-fried prawns
– tossed through spaghetti al’oglio
– tossed with chick peas and tuna and served w/rice or a green salad

But is best with fresh sourdough to slurp up the oily juices and as an edible plate for the gooshy tomatoes.

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  • Joke

    Ooh! I’ve done something kinda/sorta like this but it had never dawned on me to use balsamic!

    Thanks!

    -J.

  • Bec of the Ladies Lounge

    Yes, the balsamic is an inspired touch and I can vouch for this recipe as both a consumer and an imitator!

    SO glad we’re getting back to summer recipes, aren’t you?

  • Suse

    Oh my computer smells like summer now …

  • Joke

    The nice thing about Florida is that the climate oscillates between Early Summer and Late Summer all year long.

    -J.

    P.S. Although we get several days with temperatures in the 25C range. Well, OK, maybe 1 or 2.

  • momslo

    ok-Yum! was suppose to be here.

    not down there- on templete matter-of which I know nothing!

  • MsCellania

    Well, how lucky tht I finally REFRESHED THE PAGE and found you’d made not none, buy maybe Five New Entries? One of which is a use for tomahtoes? Which I just happen to have a zillion of?
    Can I just say – Yum?
    and THANK YOU!