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.