London, 22nd May 2013 – This is the British Tomato week and I celebrate it by posting a tomato recipe. British growers put time and effort into growing this amazing fruit which likes dry and sunny weather.
In Britain tomatoes are mainly grown in glasshouses, where the desired sweetness is obtained by ripening fully on the plant before harvesting.
I also grow my own tomatoes and my young plants are ready to be moved into the glasshouse. I will also plant a few tomatoes plants outside and hope for a dry, sunny British summer…
These roasted tomatoes are crispy on the outside and moist and succulent in the middle. In order to obtain this result I slow-roasted the tomatoes in the oven at 140 degrees without using the fan mode and being very careful not to overcook them. The roasting time depends on the tomato size; for this recipe I used tomatoes with a diameter of 6 cm, and I roasted them for two and a half hours.
The topping is a flavoursome spread made with many herbs blooming in my garden at the moment, and with Mediterranean sundried tomatoes and capers.
Slow-roasted tomatoes are perfect for a tasty and elegant starter. Any leftovers can be roughly chopped used as a pasta condiment with a bit of oil and plenty of Parmesan for lunch the next day.
I enter this recipe into the May Herbs on Saturday challenge which is organised by Karen from Lavender and Lovage and this month is hosted by Anneli over at Delicieux.
Disclosure: I have no affiliation with the British Tomato Association and all opinions expressed here are mine.
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