It wouldn’t be summer without a new tomato recipe. Roasting tomatoes are my favourite way to use up my glut of market gems and here I am taking all the flavours from last year’s tomato recipe and roasting them all together on a low heat for maximum deliciousness. This cooking method also works if you break the rules and buy tomatoes in the colder months.
I am showing them here with a torn open burrata, but I literally use them on everything all summer long. They are an excellent addition to a delicate green salad, as part of a grazing/sharing board, in a sandwich, as a relish alongside grilled protein, or simply on top of some fresh cheese on a cracker or crostini.
This cooking method also works if you break the rules and buy tomatoes in the colder months – it’s a great way to enhance their duller winter flavour.
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500g cherry vine tomatoes or any small combination of choice
1 clove of garlic thinly sliced
2-3 tbsp olive oil (you want to be a little generous here as it creates the dressing)
1 tbsp capers, drained
6-8 anchovy fillets (I usually use a whole tin)
1 tsp Malden salt
1 tsp Aleppo pepper or 1/2 tsp chili flakes or 1/2 red chili thinly sliced
4-6 sprigs of thyme or 1 sprig marjoram (or both)
To Serve:
1 large ball burrata
zest of 1 lemon
basil (optional)
Preheat oven to 160C.
Slice the tomatoes in half and lay cut side up on a shallow sided baking tray
Thinly slice the garlic clove and sprinkle over the cut tomatoes. Sprinkle over the capers and anchovies and season well with salt and Aleppo or other chili of choice. Add the herbs and drizzle with olive oil (or garlic oil if you have any to hand) making sure the bottom of the tray is kissed with the oil (this creates the dressing)
Cook for 1 – 1.5 hours depending on the size of the tomatoes until they are slightly shrivelled and bronzed around the edges.
I like to serve these with a creamy burrata and a crusty baguette. Bring the burrata to room temperature. Drain and place in the centre of a serving plate. Rip open the ball through the middle so the soft centre begins to ooze out, grate some lemon zest over the top and spoon the cooled tomatoes and their oil over the oozing cheese. Garnish this with a little more lemon zest and sprinkle with some basil if you feel like it.
#tomatoes #summerrecipes #roastedtomatoes #summersalad #burrata #buildingfeasts #vegetarianrecipes
oven roasted tomatoes. The best oven roasted tomatoes. In fact, I am draping them and drizzling them over some baratha which is creamy and open and basically my alternative lab feta base. I’m oven roasting them with all my favorite ingredients. I seem to have upped the ante and added anchovies and capers and chili to my just regular garlic thyme olive oil situation. A perfect side to grilled meats and fish. big bowl of green leaves as a salad and pour the tomatoes and the oil in and it’s a dressing. I have them as a part of a grazing board. I put them in my sandwiches, on my eggs all day long with everything and anything. It’s like you’ve died and gone to heaven. Tomato heaven.