SLOW-ROASTED TOMATOES

Slow-roasted Tomatoes

I hear the whisper of a warm Cape Town summer – at least I did yesterday.  Today not so much. But it called for the change in foodstyle, moving away from comforting casseroles to carefree summer fare.  After buying an abundance of gorgeous-looking Romanita tomatoes in my local Fruit & Veg City, I decided to slow-roast them. What a success and what a fabulous addition to a pasta, salad or open sandwich.

SLOW-ROASTED TOMATOES

What you'll need

  • Romanita tomatoes ( any small tomato can be used, but these work best for me – not as small as a cherry tomato, so has a bit more flesh to the final product.)
  • Salt and pepper
  • Pinch of sugar
  • Dried Italian herbs
  • Olive oil

TIP: Make ahead and use these as and when needed. They will keep for at least four days in the fridge.

Directions

1.Preheat the oven to a high temperature of 200°C.

2. Cut the tomatoes in half.

3. Prepare a baking tray to fit all the tomatoes. I like to line my trays with Unsgaard baking paper as I find that it makes cleaning the trays much easier!

4. Place the tomatoes on the tray, season with salt and pepper, sprinkle the sugar and dried herbs over and then drizzle with olive oil. Finally give it all a good toss with your hands and place in the oven.

5. Roast for 5 minutes. Then either turn the oven off, and without opening the oven (at all!) leave overnight until the next morning. Or if you are tight for time, reduce the temperature to about 120°C for an hour, then remove from the oven and allow to cool.

6. When removing them from the tray, ensure that all the gorgeous juices are scooped up with the tomatoes to serve with your meal.

The idea for this adapted recipe came from my favourite cookbook – A Second Week in the Kitchen by Karen Dudley.

 

WINE: A dry Rosé wine would pair beautifully with a salad of assorted lettuce leaves, roasted tomatoes, avocado, green beans, olives and feta.

Our choice: click here

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