Lots of tomatoes. Beautiful beautiful tomatoes. We’ve had this enormous surplus of cherry tomatoes. On the online shop each week (not my choice, I love supermarkets), we always order more cherry tomatoes, so when the new shop arrives no one wants to eat tomatoes that are more than a week old. Fair enough. But we literally had about 3 punnets not in use. THUS we had 4 punnets of cherry tomatoes that needed eating. I happily eat them in a salad, and these cherry toms are very nice raw. But comon, everyone loves tomatoes (more?) when they’re cooked.
So while using tomatoes liberally in all types of salad, I’ve been doing various ‘roasting’ recipes. I did these Super Saver Roast Tomatoes, but I also saw this recipe from Culinary Travels and added it to my bookmarks. So when we were inundated with these cherry tomatoes, I decided to cook another bookmark.
-500g cherry tomatoes
-2 tbsp olive oil
-1 tsp sugar
-1 tsp salt
-A few sprigs of fresh thyme and a small handful of basil leaves
-Preheat oven to 140 c. and line a baking tray with greaseproof paper.
-Chop each tomato in half, and put in a bowl with the rest of the ingredients and mix together.
-Take the tomatoes and place them sliced side up on the baking paper. Pour the oil etc. from the bowl over the tomatoes.
– Put in the oven for 2-3 hours, until started to shrivel but still quite plump. Leave to cool, and store in a jar. Submerge with oil.