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Slow roasted Rosa tomatoes
Introduce
Chef :
Dominique SolomonSlow roasted Rosa tomatoes
I had an abundance of Rosa tomatoes in my fridge that was about to go off. Rather than waste it and chuck it away, I roasted them in the oven with some aromatics. This is great on freshly baked bread, or can be added to a salad, couscous or better yet blend it and make a tomato soup.
Ingredient
Food ration :
4 servingsCooking time :
25 minutes
1 punnet
rosa tomatoes
3 cloves
garlic
2 tablespoons
extra virgin olive oil
1 pinch
salt
Cooking instructions
* Step 1
Preheat oven to 180 degrees C. Wash the tomatoes off, drain and set aside.
* Step 2
In an ovenproof dish, add the tomatoes to the dish, with the herbs and salt. Smash open the garlic cloves with the flat part of the knife. The garlic cloves should be chunky but broken up. Drizzle over the olive oil, then roast for 20-25 minutes.
* Step 3
Set aside to cool and serve as you wish.
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