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)
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.