22
May
2015
0
slow oven-baked tomatoes

Slow oven-baked tomatoes

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!

Together with this juicy oven-baked chicken breast and crispy smashed potatoes you easily serve a complete meal, that can be prepared upfront almost completely.

slow oven-baked tomatoes

Oven-baked cherry tomatoes

Serves 4

Ingredients
    • 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
Instructions
  1. Preheat the oven to 150 degrees
  2. Mix the tomatoes with the olive oil and balsamic vinegar and sit them cut side up in
    an oven tray
  3. Seasonal well with sea salt en freshly ground pepper
  4. 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!
  5. 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.

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