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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.

Written by allconsuming

September 21st, 2006 at 12:43 am

Posted in Uncategorized