I have posted this recipe before, under “Afternoon Delight Tomatoes,” because, while Nigella Lawson calls them “Moonblush Tomatoes” and roasts hers overnight; I tended to do mine in the afternoon.
This time, I took Nigella’s cue and started mine a bit before bedtime so that I would have them ready for a dinner gathering the next day, and, I have to say, I am kinda liking the whole “season, toss, bake, turn the oven off and go to bed” action here.
The tomatoes come out nicely reduced to a very ‘tomato-y’ essence that will work a treat in salads or sammiches or…
the tart I have planned for them.
INGREDIENTS
•1 lb grape tomatoes, halved
•2 tbsp olive oil
•2 tsp kosher salt
•1 tsp dried thyme
•1/4 tsp dried oregano
•1/4 tsp dried chives
•1/4 dried parsley
•1/4 dried basil
•1/4 tsp sugar
Apply cooking spray to a 13×9 baking pan and heat your oven to 450º.
Arrange the tomatoes in a single layer in the bottom of the pan and toss with the olive oil.
Stir the salt, sugar, and herbs together in a small bowl, then sprinkle over the tomatoes and toss with a fork to distribute evenly.
Pop the seasoned tomatoes into the hot oven and bake for 25 minutes.
Turn the oven off and, leaving the tomatoes inside with the door shut, go to bed and dream about all the tasty stuff you’re gonna be able to do with them come the morning.
Like this asparagus and cheese tart (details tomorrow).