Monday, October 11, 2010

Tasty Tomatoes & Gorgeous Garlic

These two recipes can be cooked together in the same oven, slowly roasting over an hour, leaving you free to do something fun and have roasted tomatoes & sweet garlic that store in the fridge for a week.

Slow Roasted Tomatoes

Pre heat your oven to about 120C and put some baking paper on a tray for the tomatoes.

1kg of tomatoes (I use the cheapest I can find, as the end result is still delicious)

4 - 5 cloves of fresh garlic, finely chopped

fresh basil leaves

1 tablespoon of olive oil

a pinch of salt


Slice tomatoes in half, remove the flesh and place on the baking tray, skin down

In each tomato half, sprinkle some garlic, and a basil leaf

Drizzle the olive oil and sprinkle salt over the entire tray

Slow Roasted Garlic


2 - 3 garlic bulbs (yes, the entire bulb)
Olive oil


Place each garlic bulb into a square of cooking foil & drizzle with olive oil

Seal the foil into a ball and place into oven pre-heated as for tomatoes.

Remove both tomatoes and garlic from the oven after an hour, leave to cool and chop tomatoes and store in an air-tight container.

Squeeze garlic out of cloves into an air-tight container and they will both keep well for a week, saving time while adding flavour to your dishes all week long.

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