Homemade sunblushed tomatoes

Have you ever found yourself staring in the fridge desperate for something tasty to eat but have nothing much more staring back at you than a box of tomatoes?

No? Well, it happened to me and I knew exactly what to do to make those little toms into the delicious snack I was dreaming about – slowly roast them until they become supersonic bombs of flavour which make anything you pair them with delicious, elegant and satisfying.

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And what’s even better is you hardly have to do anything. Just chop ’em up a bit, whack ’em into the oven and sit back and wait for the magic to happen.

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This easy sun blushed tomatoes recipe is very quick and easy, and is much cheaper than buying them from a shop ready blushed!

To make them you’ll need:

As many small tomatoes as you like – cherry, baby and baby plum are all good.

A clove or two of garlic (depending on how many toms you have).

About 8-10 sprigs of fresh thyme and a few sprigs of rosemary.

A glug of good quality olive oil.

Salt and pepper.

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Preheat your oven to about 160ºC, and set about preparing your tomatoes. Chop them in half, across the middle, and finely slice up your cloves of garlic (I love garlic so I went for a couple of cloves) .

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Pop the tomatoes, garlic and herbs into a large ovenproof dish – you want it to be big enough so your tomatoes have a bit of room and aren’t squashed up against one another. Next season with salt and pepper and glug over the olive oil until everything has a light coating.

You can get your hands in here to mix them up so they are all nicely coated (I won’t tell anyone if you don’t if you lick your fingers afterwards).

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Turn all your tomatoes over so they are flat end down.

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Pop them into the oven, close the door and grab yourself a magazine for a couple of hours. After about 20 minutes you will start to smell the gorgeous herbs and tomatoes as they are slowly being roasted.

Check on them after two hours. They should be roasting but not getting more than a very gentle tan. Some might take up to another 30 minutes or an hour depending on your tomatoes, but be careful not to let them brown too much.

Once they are ready, take them out and let them cool a little before you pile them onto the treat you want to add some super powered tomato action to.

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They are delicious in  a salad, simply on toast or piled on top of your favourite cheese and crusty bread, drizzled with a balsamic glaze – which is exactly what I did.

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Yum. You better get the oven back on as you’ll be wanting another batch before you’ve even finished eating the first.

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1 Comment

  1. bruce richards
    April 12, 2017 / 3:50 am

    Dear Claire,

    I needed a recipe for sunblush tomatoes, without sugar, so your recipe was perfect. I have also saved some money.
    Thanks for your effort.

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