Slow roasted tomatoes
The pots of cherry tomatoes on the front terrace have come good at last after a shaky start to the season, and they’re laden down with ripe fruit.
I have an unfeasibly huge love of tomatoes in their native form, but even I can’t eat all of these straight from the plant and I’ll be damned if I’m wasting them. I do a happy little dance every time I see them.
I did think about making fresh tomato ketchup but I’m leaning towards another way of making them even more delicious and just stretching them a few more weeks, so I’m going to slow roast a few trays of them. Then those that don’t get guzzled immediately can get popped into a jar with olive oil and they’ll last in the fridge for a little longer.
Slow roasting them intensifies the natural sugars and the result is something so sweet and delicious that I seriously would eat them in preference to chocolate. And that’s saying something for a complete chocoholic…
I just love tomato season