This is a great, easy summer recipe using plum type tomatoes very slow roasted on the lowest heat of your oven for 4-5 hours.
I usually cook them in batches of about 1 kg at a time but if you have an abundance of them you can do as many as you can fit in the oven!! Turn the oven on to the lowest heat and prepare the tomatoes by cutting them in half and laying them in a cooking tray. Sprinkle them with salt, freshly ground black pepper and sugar in roughly equal quantities. Place the tray in your warm oven and leave to slow roast for about 4 hours – they should still be moist and juicy but will have reduced in size quite considerably.
You can eat them warm or cold and they will keep in the fridge in plastic or glass containers for at least a week or so – you can also preserve them for longer by putting them in sterilised preserving jars covering them with olive oil and sealing them tightly. They don’t usually last long enough in our house to do that.
As these tomatoes have a wonderful intense sweet flavour they make a delicious accompaniment to either meat or fish.
One of the particular favourite starters of our guests, using these tomatoes, is to crumble goats cheese and tear up fresh basil leaves over them and serve with an olive oil, balsamic vinegar and honey dressing. Simple but delicious!
Didn't have any tomato paintings so thought some sunflowers and sunhat would create the right holiday feel.
