Hello, happy autumn from West Yorkshire, the home of the best landscape in the world (according to me, who hasn’t been to many places). I haven’t written for a long time, and that’s for numerous reasons. I’ve been very busy whilst being back at University. Most of the time I’m either studying, socialising or, more often than not, training with cross country. This has resulted in me being very unadventurous with food, I always resort to courgette fritters or my super food salad consisting of: roasted pepper, garlic and sweet potato, spinach, lettuce, grated carrot, raw red onion, jalapeños topped with feta, hummus and balsamic vinegar, with a brown bread roll. Why would I want to cook anything else? But I do branch out, don’t worry. I make pizza and squash, and pastry things.
I’ve been injured these past 3 days and I think I’m going insane without running, and I’ve been a bit of wreck because I have two races lined up. I’m taking it easy today with a 3-4 mile run and going to see how that turns out. I think it will be okay, if not I have a free sports massage woo-hoo.
-1 pack of cherry tomatoes
-Olive oil. And lots of it.
-1 tbsp of dried herbs (Rosemary, thyme, basil and sage). I have a mixed pack for money’s sake, but obviously you use can use different quantities etc.
-1 dessert spoon of salt
-1 dessert spoon of sugar (I used demerera).
- Pre-heat oven to 180 c.
-Find a small baking tray, it should be small, otherwise you’ll be using lots of oil which is not necessary.
-Fill baking try with cherry tomatoes, make sure they’re not piled on top of each other, and pour in oil till it covers half of tomatoes. Cover with rest of ingredients, and use a spoon or whatever to make sure all the tomatoes covered with oil and herbs etc.
-Put in the oven for 4 hours, checking every hour or so to shake the oil ingredients about. There will be double amounts of liquid as tomatoes release their juices, don’t worry. The tomatoes are done when they are shrivelled up like so.
-Preserve in oil, and eat whenever!!