Tuesday, 10 March 2015

Mediterranean Roast Tomatoes


If your as addicted to tomatoes as I am this time of year can be a bit disappointing.

 All the tomatoes available are usually imported and therefore picked before fully ripening, they are often watery and lacking in flavour - not very inspiring at all. So I usually leave my favourite tomato salads for the summer months. But this time of year there are a few simple tricks you can do to make them a little more flavourful.....

The best thing to do is roast them. If you have a string of vine tomatoes just place them on the roasting tray, slug on a good dollop of olive oil, pop them into a preheated oven (200C/ Gas 6) and give them about 30-45 minutes or until they start to split & colour slightly. This works wonders, and releases the tomatoes natural sweetness. But with a few extra additions you can make a tomato dish fit for a king. By adding some herbs, salt, garlic & a handful of olives before roasting you will get a lovely Mediterranean flavoured dish that's just crying out for some crusty fresh bread to soak up all those tomato juices.........


If you have larger tomatoes, just cut them in half, lay them out on a baking sheet and season with salt & pepper. Sprinkle on some chopped garlic followed by some olive oil. Place in the oven for approx 45 minutes until the edges have started to blacken. Drizzle on a little balsamic vinegar (the best you can afford) maybe add some fresh herbs such as basil, thyme or chives and serve - with some olives if you have them......

You can eat these tomatoes hot or cold; you can serve them on a bed of salad; serve them on some raw sliced fennel; place them on top of buttered pasta; on a plate of hot buttery new potatoes; on slices of warm ciabatta or just as they are as a simple side dish..........


For a few more tomato recipes check out my pinterest board.....

 Pinterest tomato board

Have a good day
Lizx