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MOONBLUSH TOMATOES
Feel free to substitute the homespun variety in any recipe that stipulates shop - bought sunblush (though I'd use about half; the shop ones are heavier per tomato). Frankly, they're also wonderful eaten just as they are, with bread, cheese, or as a salad.
I also make them exactly the same way with large tomatoes, roughly chopped - glorious with tuna too. This makes a fabulous instant pasta sauce, too.
Recipe posted by Nigella
Ingredients
- 500g (about 24) on-the-vine cherry or other baby tomatoes
- 2 teaspoons Maldon salt or 1 teaspoon table salt
- 1/4 teaspoon sugar
- 1 teaspoon dried thyme
- 2 x 15ml tablespoons olive oil
Method
Serves: -
- Preheat the oven to 220°C/gas mark 7.
- Cut the tomatoes in half and sit them cut side up in an ovenproof dish. Sprinkle with the salt, sugar, thyme and olive oil.
- Put them in the oven, and immediately turn it off. Leave the tomatoes in the oven overnight or for a day without opening the door.
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