Slow-roasting tomatoes in good olive oil concentrates their sweetness and renders them wickedly flavourful additions to salads and sandwiches, soups, stews and sauces. To say nothing of the pungently tasty tomato olive oil you now have ...
Ingredients
| 5 punnets | Cherry tomatoes, multi-coloured ones if you can (Main) |
| 1 bunch | Fresh thyme (Main) |
| 2 | Bay leaves, or 3, fresh ones (Main) |
| 1 | Grapefruit, zest and juice, alternatively use the zest and juice of 1 lemon |
| 1 small knob | Ginger, thinly sliced |
| 1 bottle | Extra virgin olive oil, use enough to cover tomatoes (Main) |
AdvertisementAdvertise with NZME.
Directions
- Preheat oven to 150C. Add tomatoes to a large roasting dish along with the thyme, bay leaves, grapefruit or orange zest and juice and the ginger slices. Add enough extra virgin olive oil to cover tomatoes and roast for 1 hour or more, until tomatoes have collapsed.
- Cool the dish, pour off the oil and liquid into a bowl, spoon tomatoes into a large sterilised jar and seal. When cool, store the jar in the fridge. They will keep for 2 weeks.
- Separate the tomato oil from the tomato water and store both in the fridge for future use.
