Moonblush Tomatoes
by Nigella. Featured in NIGELLA EXPRESSIntroduction
You may have come across Sunblush Tomatoes in delis; these are my homespun version. I halve cherry tomatoes, sprinkle them with herbs, a little salt and a pinch of sugar and drizzle over oil, put in a hot oven which I turn off immediately, leaving the tomatoes to cook in the residual heat overnight, hence “moonblush”. The taste of even disappointing tomatoes becomes, transformed this way, bright and intense. Think very essence of tomato. Eat in salads, alongside cheese, in pasta or however you wish.
For US cup measures, use the toggle at the top of the ingredients list.
You may have come across Sunblush Tomatoes in delis; these are my homespun version. I halve cherry tomatoes, sprinkle them with herbs, a little salt and a pinch of sugar and drizzle over oil, put in a hot oven which I turn off immediately, leaving the tomatoes to cook in the residual heat overnight, hence “moonblush”. The taste of even disappointing tomatoes becomes, transformed this way, bright and intense. Think very essence of tomato. Eat in salads, alongside cheese, in pasta or however you wish.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: approx. 80 little moonblush-tomato halves
- 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
- Preheat the oven to 220°C/200°C Fan/gas mark 7/450ºF.
- 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.
- Preheat the oven to 220°C/200°C Fan/gas mark 7/450ºF.
- 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.
Additional Information
MAKE AHEAD / STORE:
Carefully transfer the cooked tomatoes to an airtight container and store in the fridge for up to 5 days. The tomatoes taste better at room temperature, so if possible remove them from the fridge 1-2 hours before serving.
It is possible to freeze the tomatoes but the texture can be a little mushy on thawing. Put the tomatoes in an airtight container and drizzle a little oil over the top. Label and freeze for up to 3 months. Thaw the tomatoes overnight in the fridge before using for soups or sauces.
MAKE AHEAD / STORE:
Carefully transfer the cooked tomatoes to an airtight container and store in the fridge for up to 5 days. The tomatoes taste better at room temperature, so if possible remove them from the fridge 1-2 hours before serving.
It is possible to freeze the tomatoes but the texture can be a little mushy on thawing. Put the tomatoes in an airtight container and drizzle a little oil over the top. Label and freeze for up to 3 months. Thaw the tomatoes overnight in the fridge before using for soups or sauces.
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Posted by JillyM43 on 4th September 2012
Show more commentsOoh- these are SO good! On sandwiches, salads, to make a quick flatbread pizza- so many ways that something so simple can amplify the flavor of its’ partners. If you store them covered in olive oil, you can use that oil for dressings or to cook with. I love so many of Nigella’s recipes. This is my favorite!
Same technique as Forgotten Cookies!
I believe a layer of these in homemade lasagna would be outrageously delicious!! One would need to make extra, however, to make up for all the tomatoes you would greedily stuff in your mouth during the lasagna prep!
I make this on a regular basis, tossing with pasta or using on bruschetta or I add them to a skillet with boneless chicken, S&P and add some cream, pour over pasta...so good!!! (And rich!!). An always perfect dinner party recipe.
Have tried this recipe - great. Second time round I have added my own touch for an entree. Left the tomatoes in the oven for just 1 hour and then served them on a bed of shredded iceberg lettuce with a sprinkle of grated parmesan cheese.
I'm always looking for something to go in the oven and use the residual heat after cooking other things. You know, stale bread to then make into breadcrumbs etc. This is a great idea and one i'll add to my repertoire
I am on a reduced calorie diet in an attempt to lose weight. It is working well so far. Simple variation - just do tomatoes and thyme, bake on a Teflon or non-stick baking sheet. All veg, no oil, and I can tell you it tastes every bit as good as the original with far fewer calories (oil) and no added sugar or salt! Enjoy!!
SUPER EASY to make. Amazing flavour, great with pasta and salad. LOVE LOVE LOVE these moonblushed tomatoes.
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!
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.
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