SUNBLUSH TOMATO BOMBS: Vegan, Frugal, Easy

Flavour Explosion in a Mouthful...

posted 2015; updated 5/23 

So unbelievably wonderful, tasters will be in raptures!
(These are in wedges but cherry tomatoes are ideal!)

When these gorgeous, intensely flavoured sun-blush tomatoes were served to the Lunch Club, they caused a sensation.  The flavour was bright and intense; long slow cooking concentrated juices in the cavity of the tomato.  Everyone demanded the recipe.

They add glorious vim and vigour to any salad, or pep up tomato sauces when added just before serving.  They are fabulous on toast or with scrambled eggs or in baked beans or tomato-based casseroles.

Often served in high-end restaurants, the tomatoes are easy to prepare.  The classic method is long, slow, low cooking in a low oven; towards the end of the cooking time, they need careful watching.  If you're baking something else at low temperatures for a long time and the tomatoes can share the oven,  they are a doddle.

Air-fryers cook tomato bombs more quickly; say 30-40 mins.  Check after half an hour.  

Nigella's Moonblush Toms 

Some recipes start with a very hot oven that is turned off when the tomatoes go in; the trays are left overnight.  67 hasn't tested this method but Nigella likes it and it will save on electricity bills, helpful in our crisis-ridden times.

Cherry tomatoes, cut across the diagonal, work best but 67 only had  common-all-garden packaged tomatoes.  They were cut into small wedges (as shown above.)  The oven was a little higher in temperature than required, having previously baked a cake; the wedges cooked a little faster than normal.  To compensate, the oven was turned off after 20 mins and the tomatoes left inside for a further hour.  They turned out perfectly.

If you've a thing about garlic, don't worry; you can always restrict yourself to one sliver of garlic for each tomato or leave it out altogether.

Cost: £1.50'ish, depending on tomatoes (5/23) 
Feeds: 6-8 as side or makes about 100gms/3.5oz, for flavour bursts in a salad

Ingredients:
    1 punnet cherry tomatoes, halved across the middle OR 6 medium tomatoes in 6 wedges each 
    1-2 cloves garlic, very finely sliced into matchsticks (opt)
    Olive oil, extra virgin if possible 
    salt & pepper
    basil and/or thyme, dried or fresh
    sugar (no more than 1/2 tsp)

Method:

1. Preheat oven to 160c, 150c fan, 320F (See air fryer instructions in Tips)
2. Spread out tomatoes on a tray lined with greaseproof paper
3. Insert 1 or 2 slivers of garlic into the soft part of the tomato (opt); spray surfaces of tomato generously with good olive oil; season with salt & pepper
4. Sprinkle each tomato segment with a pinch of basil or thyme: add a tiny pinch of sugar.  
5. Place on the bottom of the oven; leave 1-2 hours or until tomatoes are soft and collapsing and insides have more or less liquified. 
6. After the first hour, check every 20 minutes or so to prevent burnt edges.   
7. Serve warm or at room temperature.
8. Store remainders in a jar, covered with olive oil.  They'll be ok for 3-4 days but probably won't last that long!

Comments:

'These are really really really good!  Are they easy to make?' Political Agent

Tips:

Air Fryer: arrange on air fryer tray so that air circulates evenly; if the air fryer does not have a tray, crumble up some tin foil so tomatoes can sit proud of the bottom. Air fry for 20-40 mins or until tomatoes are on the verge of collapsing and insides have more or less liquified

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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.