Another seasonal favourite, plentiful, cheap, colourful and very tasty, great for preserving
This is a brilliant thing to have in the freezer for a quick healthy supper for the kids or to add to many other sauces like bolognaise/curry/ratatouille/or to top pizza.
Heat oven to 200 degrees
1 kilo tomatoes, any variety or size, cut in half chopped more if large, put on an oiled baking sheet, sprinkle with salt and pepper and more olive oil and some balsamic vinegar
Roast for half and hour to 45 minutes until starting to go brown
Allow to cool
Whizz up in a blender
Add basil if you wish
Eat with pasta and a fresh green salad or pop in a bag in the freezer for a burst of colour in those cold winter months.
SLOW ROAST TOMATOES
Lovely to eat as anti pasti, stirred through pasta with parsley and garlic and parmesan, in sandwiches, stored in olive oil in the fridge.
Heat oven to 130 degrees
1 kilo of small tomatoes, cut in half and put on an oiled baking sheet, sprinkle with salt and pepper, thyme, olive oil and balsamic vinegar
Roast for 3 hours, or until shrunk and chewy and each one, when eaten, is a burst of flavor in your mouth.
We often eat these with fish or roast chicken.
Heat oven to 180 degrees
500 grams small tomatoes on an oiled baking tray, sprinkled with salt and pepper and thyme.
Roast for 40 minutes until slightly browning and splitting – eat hot and mop up all the lovely juices with crusty bread or rice.
If you require a regular blog, or any design work, please get in touch.