Saturday, 15 March 2014

Roasted Tomatoes

The sun has most definitely had his hat on these past few days. And so has everyone else it seems! Chirpy, smiley faces are most welcome after the abysmal wet weather in February. 

Eating al fresco, stopping for a quick drink and going for walks in the park. It's all been happening this week. 

As a result my recipe this week has got summer written all over it: Roasted Tomatoes.

Whilst tomatoes are not exactly in season at the moment, roasting brings even the dullest tomato to life, and takes you back with its sweet aromas, to those hazy summer days. 

Tomatoes have many best friends and I have paired these tomatoes with it's very best: thyme, basil, garlic and my favourite, balsamic vinegar.

These Roasted Tomatoes are simplicity at its best. (This blog isn't called Sita's Simply Delicious for no reason!) And that's why I love them. 

Roasted Tomatoes (serves 2) 
Preration time: 10 mins
Cooking time: 40 mins

6 tomatoes
2 cloves garlic, chopped
4 sprigs of thyme, plus a few to garnish
1½ tbsp balsamic vinegar
1 tbsp olive oil
1 pinch sugar
4 basil leaves to garnish

 Here's what you do...

Cut the tomatoes in half across the top. Cut out the hard, white core. Lay on lined baking tray giving each tomato some space to roast.

Sprinkle each tomato with the garlic and thyme leaves (pick the leaves off each sprig). Then season generously with salt, pepper and a pinch of sugar. 

Pour the balsamic vinegar into the centre of each tomato. Do the same with the olive oil, except let this drizzle onto the skin too.

Roast the tomatoes for 40 minutes in a pre heated oven at 180Âșc. 

Finally garnish with some fresh thyme and basil leaf.

// Click here to PRINT RECIPE //

Eat the roasted tomatoes warm or cold. In a salad/ stirred through some pasta/ whizzed into a soup/ smooshed (technical term) onto some warm, toasted sourdough/ with some cheese. Or just as they are. Simple!

Until next time...

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