Slow roast Balsamic Tomatoes
Our Spiced Apple & Honey Balsamic does wonders to tomatoes, especially when cooked low & slow like this, the tomatoes intensify, become sweet & oh so delicious. Eat in a salad with feta, drizzled with Extra Virgin olive oil, in tarts, on a burger, with fish, pasta, you get the idea, they are very versatile.
500g Tomatoes (ideally cherry, but any will work)
1 clove garlic, crushed
3 sprigs of thyme or rosemary, leaves stripped/finely chopped
2tbsp olive oil
3tbsp MightyFine Spiced Apple & Honey Balsamic vinegar
Sea-salt & Black pepper
Preheat oven to 150°C
Cut the tomatoes in half and place cut side up on a baking tray, sprinkle over the sugar, the garlic, a sprinkle of salt & pepper, the herbs and the oil & Spiced Apple & Honey Balsamic, roast for an hour or longer depending on how large your tomatoes were. Just remember to check them every 20 mins to make sure they aren’t burning. Allow to cool & store them in the fridge & they are good for 5 days or so.
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