Told you I have been storing up crappy phone photos of food since the summer.
But maybe that’s convenient?
If you live in the same hemisphere as me then the first one -barely a recipe at all- is an awesome way of bringing some actual tomato taste back to the watery-yet-powdery monstrosities grown in hot houses in Holland and Surrey.
For those of you on the other side of the world… Boom! You’re in tomato season. Hit it!
1. Oven-roasted tomatoes
1. Slice some cherry or santini tomatoes and lay out in a single layer on a shallow oven tray (or two if you’re a greedy bastard).
2. Drizzle with olive oil, sprinkle over some salt and pepper. (Optional: fresh thyme leaves.)
3. Put in a low oven (120 – 140 degrees) for at least two hours. The lower you go, the longer you can keep them in, the more intensified their flavour becomes.
The key is to get them to collapse but, unlike sundried tomatoes, still retain some internal moisture. They’re so, so good. Like a tomato punching you in the face.
These will keep in the fridge for a week or much longer if you preserve them in olive oil. (Mine didn’t last anywhere near long enough to consider preservation.)
Serve at room temperature. Either on their own as part of an antipasti situation, chopped and stirred through pasta with some olive oil and fresh basil leaves, with a cheese board… whatever.
2. Tomato Gratin
Also extremely easy. Serve with warm crusty bread as a weekend lunch or use as a side dish for steak.
- 500g large tomatoes
- 100ml of double cream
- Finely chopped garlic clove
- A decent amount of fresh thyme leaves (stalks removed)
- 1 pinch sugar
- Grated parmesan to taste
1. Preheat oven to 190 degrees while you thickly slice the tomatoes and lay them in a single layer in an oven dish.
2. Sprinkle over the herbs, sugar, salt and pepper. Then pour over the cream and top with grated parmesan.
3. Bake until delicious. About thirty minutes.