tomato season – roasted tomatoes
It is the beginning of full blown tomato harvesting in my garden. I planted fourteen plants this year, and three or four other plants have sprung up so I don’t think I am going to be short of tomatoes. I think I’ll be begging for mercy.
One of the best summer pleasures for me is fresh tomato on toast with basil for breakfast and I have eaten this a couple of times already. But last night I harvested a big bowlful of orange, red and yellow cherry tomatoes and I thought I’d roast a few to go with dinner as a side dish. They were so delicious that when I got up this morning I roasted some more to have on toast for breakfast. These are really simple to make and you end up with the squishy cooked tomatoes in a garlicky, basil flavoured syrup that is fabulous with crunchy toast. Just as yummy as the recently published stuffed tomatoes but with no work. Let’s face it nobody wants to stuff a tomato first thing in the morning before coffee.
These are the kind of tomatoes that I WISH I got at cafes when they offer roasted tomatoes. I have never had a decent cafe tomato. They are inevitably tasteless, underseasoned and not properly cooked, just a warmed up raw tomato – yuk. I am particularly fussy though, I loathe half cooked tomatoes, I prefer them either raw or cooked. Rant over.
These tomatoes are proof of my theory that roasting improves everything.
- 12 cherry tomatoes
- 1 clove garlic
- 2 teaspoons
- olive oil
- fresh basil leaves
- Put the cherry tomatoes into a small ramekin in a single layer and pierce several times with a knife point
- Sprinkle with salt
- Crush the garlic and mix with the oil
- Drizzle the oil over the top
- Bake in a 250 C oven for about 25 minutes until collapsed and bubbling. Check them after 15 and stir and squish them a bit.
- Remove from oven and sprinkle with chopped basil leaves.