There’s nothing better than a juicy, bright red and above all tasty cherry tomato, right? It’s a standard product in my kitchen: to use in a salad, on a bruschetta or just as a snack. I have to say it again: try to find good quality, organic ones: the taste is so much better than those watery ones you usually buy in the supermarket.
Today I’m going to bake the tomatoes in the oven, and not just for a little while: they will be in there the whole night! The first time I ate this was at a Food Bandits workshop (check their website: really beautiful pictures and delicious recipes). The original recipe is from Nigella Lawson and she calls it “moonblush tomatoes”, how poetic ;-).
My tomatoes are a mix of Nigella’s recipe, the “slow tomatoes” of Little Spoon (check her blog as well!) and a bit of me. The amount of time before the tomatoes have that great taste seems like forever but the effort is nearly zero. Perfect for a dinner party I would say!
Oven-baked cherry tomatoes
- 300 gr tasty cherry tomatoes, removed from the stems and cut in half (keep the stems!)
- Splash of olive oil
- Dash of balsamic vinegar
- Course sea salt and ground pepper
- Few sprigs of fresh thyme
- Preheat the oven to 150 degrees
- Mix the tomatoes with the olive oil and balsamic vinegar and sit them cut side up in
an oven tray
- Seasonal well with sea salt en freshly ground pepper
- Sprinkle with the thyme sprigs and tomato stems. Of course you don’t eat the stems, but they will give the tomatoes a lot of flavour!
- Bake for at least 60 minutes, I even left them in the oven for 90 minutes. Once the oven is ready, let it cool but leave the tomatoes inside for a night. Simply go to bed, sleep well and let the moon do its job 😉
I simply mixed these delicious tomatoes with some rocket salad; they really don’t need a lot.
Please note the tomatoes will release quite some liquid after they are baked; don’t throw this away! It’s full of flavour and perfect to make a dressing or as a base for a pasta sauce.