I’ve had a little bowl of beautiful cherry and vine tomatoes ripening nicely on the kitchen windowsill for a few days (they taste so much better when they’re not kept in the fridge), and have been looking forward to their deliciously flavoursome fate.
By slow roasting them on a low heat with a few simple ingredients they’re elevated to a new herby, sweet, caramelised level.
Firstly take a bunch of fresh herbs. I used basil, thyme and rosemary from the garden as well as a couple of bay leaves from our enormous bay tree.
I love the beautiful, delicate little thyme flowers that appear this time of year. Gorgeous and edible too!
Very finely chop the herbs, leaving the bay leaves whole though, and put them in a bowl with the halved tomatoes and some crushed garlic. Drizzle with olive oil (I used extra virgin for added flavour and because the oven is set to a low temp).
Place cut side up on a baking tray lined with greaseproof paper and bake at 130oC for about an hour and fifteen minutes or until they’re sticky, and starting to darken around the edges.
They’ll come out beautifully sweet, slightly charred and caramelised, and have an incredible depth of flavour.
Throw them on practically anything, if they last long enough… My three year old demolished half of them within ten minutes of them coming out of the oven! I had a few on my Broccoli and Blue Cheese Soup for lunch, and Phoebe had some in her anchovy, olive and pea spaghetti for dinner, which she wolfed down! A hit all round I’d say. Enjoy!