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Recipes from my Lincolnshire kitchen

oven-roasted fabulousness

by

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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Comments

  1. Ocean Breezes and Country Sneezes says

    Again, just a delicious and simple recipe, very Mediterranean, not to mention healthy! I did go over to Jo's blog and leave a comment too!

    It's been a crazy week for me and I see you've got some posts that I need to catch up on – after all, you are one of my favorites and I want to see everything you've posted!

    Have a fantastic weekend!

  2. Jo says

    Thanks for posting this Dom, going to pick up some rosemary and tomatoes this weekend and make your recipe – sounds gorgeous! 🙂

  3. From the Kitchen says

    There's just one thing missing from your cozy and aromatic space–ME! I roast tomatoes often but never quite like yours and never on the vine. That will re taken care of this weekend as they are a perfect accompaniment to the roasted chicken I have in mind.

    Best,
    Bonnie

  6. manu says

    Ohhh tomatoes cooked this way are so divine . . . if you add some spaghetti they're absolutly divine!
    I'd love diping some bread . . .

  7. Susan says

    Mmmmmm! Wouldn't these tomatoes be perfect on my Saturday night pizza?
    We've had some nice little boxes of 'on the vines' in our supers of late … what an excellent idea, Dom! Great post!

  12. Michael Toa says

    Beautiful recipe Dom. Some of those oven-roasted fabulousness and bread or pasta, and I am all set. Maybe a glass of wine too. 🙂

  14. Laura Nickoll says

    Lovely, and so easy. I sometimes sprinkle a pinch of sugar over them to bring out their sweetness, and preserve in olive oil to give away as presents. Rapeseed oil's a great idea. I've only recently started using it, and its fast replacing olive oil in daily cooking.

  15. From Beyond My Kitchen Window says

    I am always looking at all the wonderful recipes everyone posts on their blogs. Tonight though the saliva in my mouth is working overtime. I could just taste their sweetness from the slow roast. Oh yum!! I love tomatoes and can't wait for summer tomato sandwiches, until then this dish might do the trick.

  20. Chele says

    I don't normally like cooked / baked tomatoes but I have to admit these ones look special and very tasty. Great photo's Dom!

  23. Ovens says

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