I was fascinated by this recipe as I absolutely adore sun dried tomatoes. I don’t care how passé they are, there will always be one or two opened jars in my fridge and a backup jar in the cupboard just in case. And if I don’t sound passé enough, the best brand I’ve found is Aldi’s Romano sun dried tomatoes, as they’re super soft, huge and delicious.
My husband, caveman style, brought these these fabulous little grape tomatoes back home after finding them while he was doing his second favourite hobby, geo caching (treasure hunting with a GPS). I tried one and it was sweet, luscious and gorgeous. Much like a perfect organic grape tomato. And since they had just fallen off the vine, they kept for a while, unlike supermarket ones that have been picked a while back only to sit on a shelf. Not that I’m necessarily advocating finding your F&V in the wilderness but these were simply beautiful. Do stay away from unexpected mushrooms.
I served these Moonblush tomatoes with some baby spinach leaves, bacon, avocado, salt & pepper and used the herbed oil at the bottom of the tray as a dressing. A simple, colourful salad.
- 500grams (about 24) of cherry or other baby tomatoes
- 2 teaspoons Maldon salt or 1 teaspoon of table salt
- 1/4 teaspoon of sugar
- 1 teaspoon of dried thyme (I used oregano)
- 2 tablespoons of olive oil
1. Preheat the oven to 220C.
2. Cut the tomatoes in half and sit them out cut side up in an ovenproof dish. Sprinkle with the salt, sugar, thyme and olive oil.
3. 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.
Recipe by Nigella Lawson from Nigella Express
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