If you grow your own tomatoes you’ll know the level of anticipation and excitement harvesting the first ripe trusses brings. But after a week or two the production accelerates and before you know it you’ve got a glut on your hands.
Now fortunately, I love tomatoes and they are wonderfully good for you, but after a while they inevitably start to get a bit samey. This recipe for Roasted Tomatoes with Garlic and Basil means that you can keep a jar in the fridge and have them at the ready, to add to sauces or any other dish you fancy as you go, I like to add them to an Incredibly Quick And Tasty Toasted Sandwich for lunch.
There are plenty of ways to preserve and use tomatoes in sauces, soups and ketchups, but the absolute easiest most flexible way I’ve found is to roast them slowly in the oven.
Roasted Tomatoes with Garlic and Basil
- Place the tomatoes in a shallow roasting tin, and season with a little sea salt, scatter with garlic and basil, and drizzle with olive oil and a little balsamic vinegar.
- After 30 mins in a gentle oven (Gas mark 4/ 180 C) the tomatoes will be soft and wrinkled and starting to caramelise in the juices – really enhancing the natural sweetness of those juicy little treasures.
- Let them cool and store them in a sterilised jar, making sure they’re well coated in the oil and vinegar liquid, and add a little more oil to sit on the top inside the jar.
- If you have a real glut, you can always freeze them, but they’ll keep for at least a couple of weeks in the fridge like this. I find this lovely jar of summer sunshine is so convenient and tasty, and they get used up far too quickly! In fact I’m always rather sad when they’re all gone.