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.
Disclosure: I have no affiliation with the British Tomato Association and all opinions expressed here are mine.
RECIPE WITH STEP BY STEP PICTURES
POMODORI AL FORNO CON ERBE AROMATICHE
(slow-roasted tomatoes with herbs)
SERVES 7, PREP 10 MINUTES, COOK 2 ½ HOURS
- 1 kg tomatoes (I had 14 tomatoes with 6 cm diameter)
- 3 tsp oregano (I used dried oregano)
- 3 tsp fresh thyme
- 3 tsp fresh chives
- Fresh rosemary and bay leaves (just a few sprigs and leaves)
- 5 sundried tomatoes
- 1 heaped teaspoon of capers
- 4 garlic cloves, minced
- 2 ½ tsp brown sugar
- sea salt
- 2 tbsp extra virgin olive oil for the herbs mixture
- 3 tbsp extra virgin olive oil for drizzling the tomatoes
You also need:
- a large baking tray (26 x 37cm)
- non-stick baking paper.
Method (for a printable version, please scroll down to the bottom):
Preheat the oven to 140˚C (use the no fan-assisted mode) and line a large baking tray (26 x 37cm) with non-stick baking paper.
Chop roughly the herbs, sundried tomatoes and capers together with minced garlic. Add the sugar, salt and extra virgin olive oil to the roughly chopped mixture.
Wash and slice the tomatoes in halves. Make two gently cuts across the middle of each half.
Lay the tomatoes, cut-sides facing up, in the baking tray.
Drizzle the tomatoes with extra virgin olive oil (circa 3 tablespoon) and spread the herb mixture evenly on top of each tomato half. Scatter rosemary and bay leaves over the top.
Roast the tomatoes for 2 ½ hours (the roasting time depends on the tomato size!) or until the top starts to turn crisp, the tomato flesh is soft and the tomato skin has become wrinkled....
Serve as an antipasto (starter) with bruschetta.
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