Sunday, 21 October 2012

Slow Roasted Tomatoes with Blue Cheese

A Mark Hix recipe this one, and makes a great starter.
Get a selection of different types of tomatoes - cutting the larger ones into half or quarters.
Place on a roasting tray, drizzle with olive oil, scatter over some thyme and season with salt & pepper.

Place in an oven on 120 degrees - that's gas mark 1-2 for 2-3 hours until the toms are about half their original size.
I also used tiny cherry toms and added them half way through cooking.
Remove from the oven transfer to a plate - scatter with blue cheese - I used Stilton but Blue Vinny, Basque Blue or any good blue will do.
Scatter over some torn Basil and serve.
They also store well when cooled in kilner type jars - just cover with more olive oil.

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