To date I’ve roasted my tomatoes ‘ ballroom’ style. Graceful, elegant, melodically flavoured with olive oil, salt, pepper and a sprinkling of sugar.
Today they come over all Latin, cha cha cha’d with chilli, garlic, lime juice and basil.
I got the idea from Frugal Family. In a little rumba riff I used red instead of green chilli which gave it an extra high kick.
So to make this hip swayingly hot tomato dish :
- Put about 25 cherry tomatoes, 1 small red chilli and 1 clove of garlic both very finely chopped and 12 torn basil leaves in a shallow pyrex oven dish
- Squeeze the juice of 1 lime over the tomatoes ( put the lime in the microwave for 15 seconds beforehand and you’ll be able to squeeze every last drop from it )
- Put in the oven for 30 minutes at 150C.
Serve as a pasta sauce or with fresh crusty baguette or flat bread and just scoop out of the bowl.
Be warned – it will leave more than your toes twinkling !
