Friday, 4 March 2011

oven-roasted fabulousness

Jo over at ComfortBites asked me to guest blog this month... such a lovely honour... and how could I resist... talking about me... and food... tough call eh?

... there's something so evocative of a Mediterranean summer about the smell of oven roasting tomatoes... the house is full of this heady scent, mixed with a splash of olive oil and plenty of balsamic vinegar... and some sprigs of rosemary thrown in for extra Spanish attitude...

... the whole house seems to have slowed down as the smell permeates throughout... the dog is chilling on the cool kitchen tiles... The Viking is reading by the bright light of the beams of golden sunshine as they stream through the open windows... and this is the last days of February... and one of the rare days of sunshine we've had recently...

... it's as though my subconscious has grabbed hold of this extraordinary day and, not wanting it to end, trapped the sunshine in my oven...

... oh and the surplus of tomatoes on the vine have helped.

... this dish is the ultimate in comfort food for me because it reminds me of all those warm places... plus it's something that, once cooked, can be stored in the fridge for a week or more and used on salads, or in stuffing mixes, or just popped into the mouth for a burst of flavour... the resulting jus is also an amazing blessing in itself... a kind of condensed, intense tomato vinaigrette... divine

oven roasted tomatoes

2 bunches of vine ripened toms (still on the vine)
3 tablespoons of extra virgin olive oil (I actually used the cold-pressed rapeseed oil)
4 tablespoons of balsamic vinegar
a handful of rosemary
a pinch of fresh sea salt and pepper

- simply place the tomatoes into an oven-proof dish, sprinkle all the other ingredients on top and roast in a hot oven (190) for 1hr, then turn own the oven to 100 for a further 2 hours

eat and of course, enjoy!



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