I adore oven roasted tomatoes because the flavour intensifies so much through the process, and its my best way to turn any excess I have into something preserved.
I love to roast them at 150C for about 1.5 – 2 hours, but if I’m in a hurry, I just whack them in the oven at 180C for about 35 minutes.
I bake them with sprigs of fresh thyme and a sprinkle of sea salt flakes. Occasionally I will scatter a few dried chillies over or add garlic to the pan to roast alongside them.
Once the tomatoes are cooled you can then use them in a variety of ways. I love them as a simple salad with goats cheese and rocket with my favourite vinaigrette. I like to substitute the red wine vinegar with a berry infused variety to give it a touch of sweetness. Maple syrup also works well. They are fabulous tossed through any salad too.
I blend them into a sauce using my stick blender.
I use this delicious sauce to add to pasta, and stored in a jar it will last a couple of weeks in the fridge. If you need to preserve it longer, it freezes very well.
Roasted tomatoes add such an incredible depth of flavour to your mac n cheese:
The recipe for this mac & cheese with crispy bacon and roasted tomatoes can be found here.
One of the recipes in my new cookbook is for a slow roasted tomato tart with caramelised onions and Gruyere which I love. This is what it looks like:
Of course there are hundreds of other amazing uses like in sandwiches, on bruschetta, on pizza and with eggs.
How do you like to serve your roasted tomatoes?
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