In mid August most keen greenhouse tomato growers become completly over run with ripe ruby red fruits….well I know I certainly do!
It’s not easy trying trying to be original or creative with a glut of gloriously jewel-like toms, in fact coming up with new ways to eat the humble every day tomato is much like trying to re-invent the wheel.
When I was a child my mother would make tomato soup endlessly until the freezer drawers became so full and everyone sickened themselves of a good thing…but to be honest who in their right mind wants a warming bowl of soup in the hight of summer anyways?! It’s fair to say – I won’t be making soup anytime soon.
My kitchen is blessed with an AGA. Our trusty, age old AGA oven is the heart of our home and we keep it running morning, noon and night, 12 months of the year and as luck would have it – it’s perfect for roasting tomatoes! If your home isn’t equipped with this Country classic then wait until your kitchen oven is already in use for say a roast joint or a mornings worth of baking – other wise roasting just a tray of tomatoes seems uneconomical.
Jane’s Garlic AGA Roasted Tomatoes.
Plenty of ripe tomatoes – any size or variety,
You will need a large roomy bowl,
baking tray or trays large enough to spread out your tomato harvest in a single layer,
several glugs of olive or sunflower oil,
2/3 whole cloves of garlic or to taste.
Sea salt and black pepper
Springs of fresh herbs – I used rosemary, thyme and the odd bay leaf or mixed dried herbs would work just fine.
Begin by placing tomatoes and garlic in the large bowl keeping cherry toms whole and slicing large tomatoes in half.
Glug in the oil, add herbs and season. Using your hands toss and mingle all the ingredients gently together.
Place everything onto baking trays and place into a medium heat oven for 2 hours.
After 2 hours check your roasted tomatoes, if they are beginning to brown/blister they are ready, if not leave in for another 1/2 an hour. You are looking for brown skins, not burnt.
Leave to cool on the tray and then turn into an attractive bowl, cover with cling film and refrigerate. How long do they keep in the fridge? For us, not long enough – but I guess for some not so greedy families; up to a week.
These delicious AGA roasted tomatoes will make:
Great additions to pizza toppings,
Can jazz up simple cheese on toast,
Great as a grown-up alternative to tomato sauce
Simple starter or supper when served with crusty bread and olives,
Great served with crumbled feta cheese and sliced olives on rye bread….
The list is endless, just let your taste buds run wild!