Forgive me if I’m repeating myself… but at this time of year I’m always drowning is a sea of ripe, lusciously red tomatoes grown by my own fair hand in my greenhouse here in rural Cornwall.
And this is yet another simple way in which I’ve devised to use ’em up…
Jane’s Versatile AGA Roasted Tomato, Chilli and Garlic
You will need –
Chilli and garlic to taste
Salt and black pepper
I oven roast in my AGA, but you can roast just as well in a low oven; plus perhaps combining oven time with another dish to be economical.
Gather together all your tomatoes and chop into even sized pieces and spread out onto a large baking tray.
Throw in chilli, garlic, bay leaves with a good glug of olive oil and season with salt and pepper to taste.
Toss to combine and pop into the oven for an hour.
In addition – at this point you could use a dash of BBQ, Purple Sauce or similar to give the tomatoes an extra zing of flavour!
After an hour of roasting, remove from the oven and give a good stir before returning for yet an another hour….
- pureed and frozen,
- frozen as it is,
- used as a base for a chilli,
- used as a base for pasta sauce,
- blitzed and used as a sauce for fish, pork or other vegetables
- and as many other uses as your heart desires!
You might also like to try my other Cook with Jane recipes.