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Moonblush Tomatoes

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Moonblush Tomatoes
Photo by Lis Parsons

Ingredients

Serves: -

Metric Cups
  • 500 grams cherry tomatoes (on the vine or other baby tomatoes)
  • 2 teaspoons maldon salt (or 1 teaspoon table salt)
  • ¼ teaspoon white sugar
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 1 pound cherry tomatoes (on the vine or other baby tomatoes)
  • 2 teaspoons sea salt flakes (or 1 teaspoon table salt)
  • ¼ teaspoon granulated sugar
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil

Method

  1. Preheat the oven to 220°C/gas mark 7/450ºF.
  2. Cut the tomatoes in half and sit them cut side up in an ovenproof dish. Sprinkle with the salt, sugar, thyme and olive oil.
  3. 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.
  1. Preheat the oven to 220°C/gas mark 7/450ºF.
  2. Cut the tomatoes in half and sit them cut side up in an ovenproof dish. Sprinkle with the salt, sugar, thyme and olive oil.
  3. 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.

Tell us what you think

What 4 Others have said

  • SUPER EASY to make. Amazing flavour, great with pasta and salad. LOVE LOVE LOVE these moonblushed tomatoes.

    Posted by pawadee12 on 26th August 2015
  • I made Nigella's 'Steak slice with lemon and thyme' again this evening and used this tomato recipe to accompany it. My 3 year old son loves tomatoes, and instantly became a magician when he made everything (steak included) on his plate disappear! Thanks again, Nigella! I adore anyone who can help me to create interesting food my son enjoys!

    Posted by dovzcry77 on 28th March 2014
  • These are really lovely. I also made the tomato and goats cheese salad that the book suggests and it's incredible. The first time I made these they barely dried out at all and didn't look like the picture. The second time I left the oven turned on for 20 minutes before turning it off. They were perfect. In hindsight I think perhaps my tomatoes were on the large side. Make sure your cherry tomatoes are small or use Piccolo tomatoes.

    Posted by richardbunn on 25th February 2013
  • Nigella's Moonblush Tomatoes are the tastiest tomatoes I have EVER had!! I first tried them at a friends party in May and got "hooked". They beat all the sunblushed tomatoes in the shops and are delicious and so simple. PLEASE TRY THEM JUST ONCE and you will be hooked like me!! Thanks Nigella, JillyM

    Posted by JillyM43 on 4th September 2012
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