Thursday, March 02, 2006

Day 26 - slow roasted tomatoes

This is my latest craze. Make that obsession. I almost get a twitch if some aren't sitting in the fridge. Which they don't get to do because I stand at the fridge with chunks of fresh sourdough gouging my way through it.

Lots of Roma tomatoes - normally I do between 12 and 18 - cut into halves or quarters, depending on their size.
A few glugs of olive oil
A few cloves of garlic, finely chopped
A few slurps of balsamic vinegar
Lots of sea salt
Lots of freshly cracked pepper
Fresh basil

Mix the lot together
Bake in a 150-160C oven for as long as you like, but normally a minimum of an hour.

Is sublime as part of a brekkie/brunch spread but it has myriad applications:
- tossed through pasta with pan-fried prawns
- tossed through spaghetti al'oglio
- tossed with chick peas and tuna and served w/rice or a green salad

But is best with fresh sourdough to slurp up the oily juices and as an edible plate for the gooshy tomatoes.


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