Tuesday, 22 October 2013
... I was stung on my tummy by a very sleepy but nonetheless angry wasp last week and it was not nice. I'd been collecting wood for the fire and the little blighter must have crept into the stack of dry logs thinking it looked like a cosy place to sleep through the winter... well, both it and I got a very nasty surprise... my tummy turned a vivid shade of red, swelled and hardened and by the next day I felt a little pregnant, like I was carrying a hot wasp baby inside me... a bucket load of cream and antihistamine later and the whole thing has died down and is slowly fading away and whilst the experience wasn't particularly pleasant it was a timely reminder of the changing seasons and the way nature does her thing...
oven roasted tomatoes
the fine folk at Isle of Wight tomatoes sent me a very colourful box of their finest which, when it arrived was like opening a box of summer... the Isle of Wight has the ideal climate and growing conditions for tomatoes of all varieties which is so wonderful as I adore the taste and heady aroma of the tomato vine, it reminds me of all those incredible Spanish and Californian tomatoes you see that are in such abundance in sunnier climes... the tomato people also have a new range of produced made using their delicious toms... the tomato stall sells an wonderful array of stuff from tomato juices to chutney's and relishes to some incredible oak roasted tomato balsamic vinegar which i've used here to slow roast these beauties...
a mixed batch of tomatoes - will work with any variety - halved
salt and pepper
place the cut tomatoes cut-side up into a roasting tray, sprinkle with oil and seasoning and drizzle a little balsamic over them
roast in the oven on 100C for 6-8 hours until the moisture has nearly all gone - you want to keep some plumpness
let them cool and then place them into a bowl or into a jar and cover in olive oil. They will remain good in the fridge for at least a month, extending the summer on your plate... the infused olive oil also tastes incredible after about a week, so it's win-win!
eat and of course, enjoy!