Every day seems to have turned into a roasting day. Not the weather. Although today did oblige but tomatoes.
Having got over my reluctance to incarcerate tomatoes behind a slammed oven door , I now can’t stop.
I’m indebted to Linda , a deeply experienced grower who also knows how to turn her produce into delicious and inventive food, for some ideas to start me off.
Here’s her simple method for slow roasting tomatoes.
Cut and place skin side down, sprinkle with muscovado sugar, season with salt and pepper and drizzle with a good quality oil ( try olive or extra virgin rape seed).
Place in the oven for 2 hours at 100c.
Eat straight from the oven and experience the wow from the tomato and a wee hee hee from the sugar. And a boo hoo hoo when you realise the bowl is not bottomless !