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Have you ever made your own sunblush (semi-dried) tomatoes? Time to give this simple recipe a try – it’s mouthwateringly delicious!

After the forecast for very heavy storms overnight I realised I couldn’t put off the long overdue garden clear-out any longer. Empty plant pots, garden chairs, plastic kids toys were all littering the far end of the garden! All dressed up in wellies and mucky clothes, four eager gardeners set out to ‘sort out’ the mess.

Soon enough, all loose objects were tied down, tidied up or tossed into the compost bin. Setting to work in my greenhouse, I picked the last of my tomatoes after a wonderful season of seemingly never-ending harvesting. This is a picture from last month when my cherry tomatoes were growing so abundantly, that I was able to collect big bowls of these shiny red marbles every other day.Summer tomatoes

Sunblush Tomatoes

Fresh tomatoes, halved
Garlic cloves, sliced
(2-3 cloves, depending on the amount of tomatoes)
Olive oil
Balsamic vinegar
Fresh oregano or thyme
Sea salt

Place the halved tomatoes in a single layer in an ovenproof dish with the sliced garlic and oregano. Drizzle generously with olive oil and some balsamic vinegar. Season with sea salt and roast at 160˚C for 45-60 minutes.

These are great tossed into steaming pasta along with fresh pesto and Kalamata olives. Or try them on crackers with dairy-free cream cheese or simply scooped onto slices of freshly-toasted sourdough bread. Delicious!

Before…
Fresh tom

and after
Roasted tomsTomato crackers


Let me know how you would use these sunblush tomatoes. Any good suggestions?

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