Roasted Cherry Tomatoes ©

 

 

 

 

 

This is a delicious summer recipe, easy to make and perfect as part of a Meze, eaten with hot crusty bread or Focaccia. The secret is the slow cooking in the oven!

Here is wishing everyone a wonderful summer and thanking you all for your 29,000 views!!! This one is especially for you Nectar, for posting such a sweet comment on the “Sour Cherry/Visinada” recipe the other day. Share and enjoy and as always, all questions are welcome and I love getting all your feed-back.

 

 

 

 

 

 

For 6 Persons

 

 

 

 

 

Preparation time: 20 minutes

 

 

 

 

Ingredients

500g Cherry tomatoes

1 medium onion cut into 1 cm wedges

1/2 head of garlic (6-8 cloves) finely chopped

1 tsp Oregano

1 tsp Cumin powder or whole if small

2 tbs mango chutney

1 tsp brown sugar

A few drops of vinegar

1/4 tsp salt

Freshly ground black pepper

1 small chili sliced

2 tbs olive oil

 

After Cooking

4 Allspice berries

2 Bay leaves

 

Method

 

Pre-heat oven to 140.C

1. Using nice ripe summer tomatoes, wash well and cut up into mouth sized pieces.

2. Peel onion and cut into 1 cm wedges.

3. Peel garlic and chop with a sharp knife. Do not use garlic squeezer for this, because you want the garlic in tiny pieces, rather than crushed.

4. Slice chili, or add whole for a less spicy result.

5. Place the above in a oven-proof dish and add the rest of your ingredients. Oregano, cumin, chutney, sugar, vinegar salt pepper and olive oil.

6. Place in pre-heated oven at 140.C for 3-4 hrs, or until all the liquid has evaporated. Check this using a spoon.

7. Remove from oven and add allspice and torn bay leaves while still hot.

8. Serve with hot crusty bread or Foccacia.

 

 

Collect your lovely summer tomatoes from the vegetable garden or buy in the local market.

 

Wash well and gather all your ingredients together. Turn oven on to 140.C.

 

Cut tomatoes into mouth sized pieces. You can use cherry tomatoes or the ordinary kind.

 

Peel and cut onions into 1 cm wedges. Peel garlic and chop finely. ( Do not use garlic press. )

Slice chili, remove the seeds for less heat!

 

Place all your ingredients in an oven-proof dish. Tomatoes, onions, garlic, chili, oregano, cumin and chutney.

 

Season and drizzle with olive oil.

 

Place in oven at 140.C

 

Here if you look carefully there is still too much liquid. This photograph was taken after two hours of cooking.

 

After 3-4 hrs in the oven, nearly all the liquid has evaporated. Add the allspice berries and torn bay leaves, while the tomatoes are still hot.

 

Final result! Just delicious!