Sunday, March 15, 2009
Almost sun-dried, but not quite – packed with flavour, still juicy and, well, uber-tomato! These slow-baked cherry tomatoes are great on canapés, served as a garnish, crushed to make a fast tomato base for dishes and used in any number of ways to add a little ‘Wow!’ of flavour.
Get a packet of cherry tomatoes and halve them, lay them out on a foil-lined baking tray and sprinkle them with sea-salt, pepper and a drizzling of incredibly fine EV olive oil. Bake at the lowest possible oven setting (the 'plate warmer' setting) for at least an hour, ideally two. Leave in the oven to cool down. These will keep for a good while in the 'fridge, particularly in an airtight container.