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| Stock Photo (original in due course) |
When these wonderful, intensely flavoured tomatoes were served to the Lunch Club, they caused a sensation. Everyone demanded the recipe.
Often served in high-end restaurants, they're easy to prepare but not easily produced. They require long, slow, low cooking and are fuel intensive. They also need careful watching. But, if you're baking something else at low temperatures for a long time, and the tomatoes can share the oven, they're a doddle.
I've used this recipe with small vine tomatoes, cut across their circumference, common-all-garden cheap as chips packaged tomatoes in slices or wedges and beautifully scented vine tomatoes. They were all great but the vine tomatoes, to my mind, were wasted -- I would rather have them raw, sliced, drizzled with olive oil and lightly salted.
Cost: 80p
Feeds: 6 (2 halves each) or about 100gms/3.5oz
Ingredients:
6 medium tomatoes or equiv, in 6 wedges each or halved across the middle
1-2 cloves garlic, finely sliced into matchsticks.
Olive oil, extra virgin if possible
salt & pepper
basil or thyme, dried or fresh
sugar (no more than 1/4 tsp)
Method:
- Preheat oven to 160c, 320 f, gas 3 (Or cook with Minty Lamb Ribs)
- Spread out tomatoes on a tray lined with greaseproof paper
- Spray tomato surfaces with olive oil.
- Insert 1 or 2 slivers of garlic into the soft part of the tomato (opt)
- Season with salt & pepper
- Sprinkle each tomato half with a pinch of basil or thyme
- Sprinkle with a small pinch of sugar.
- Place on the bottom of the oven. Leave for 1-2 hours.
- After the first hour, check every 20 minutes or so to prevent overcooking.
- Serve warm or at room temperature.
Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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