Jul 012010
 

Mouth-watering, semi-roasted tomatoes.

Halve tomatoes lengthways and lay out in baking tray. The skin side faces down: the tomatoes then make little cups so that, when they roast, all the amazing flavours sit inside.

Sprinkle with a dash each of salt, pepper, balsamic vinegar, or your preferred vice (e.g. dried chilli, sugar), then roast until caramelised but they still hold their shape (i.e. not so they collapse).

Serve warm or cold with salad … or mixed through a green salad … or on sourdough … or with ricotta  … or warm in a shortcrust tart … or as your meat or veg partner (the ‘relish’ component) … or with eggs any way.

I do lots of trays and freeze some; I have also been thinking about storing in olive oil like a semi-semi-dried tomato.

Author

Karen Olsen
Eltham

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