Wednesday, March 2, 2011
When tomatoes are roasted at a low temperature for a long period of time it intensifies the sweetness and flavour, and garlic under goes a flavour transformation as well, the pungent spike of garlic mellows and softens so that it becomes almost creamy. And this combination makes the most fantastical sauce to toss through pasta, smear over pizza bases, top bruschetta and can also make a vinaigrette bursting with summer flavour.
Slow Roasted Tomatoes and Garlic
1.5 kg tomatoes
1 bulb garlic halved
100mls olive oil
2 tbspns fresh herbs finely chopped
Freshly ground pepper
Cut the core out and halve the tomatoes. Place them on a roasting tray face up, along side the garlic bulb, drizzle with olive oil, sprinkle with the herbs and season well. Bake for thirty minutes at 150 c turn off the oven and walk away. Take the tomatoes out when the oven has cooled completely. These tomatoes will keep for up to a week in the fridge.
To make pasta sauce
Blend the roasted tomatoes and garlic with 100mls olive oil
250mls vegetable stock or water
a generous handful of fresh basil or oregano
a generous pinch of chile flakes
warm and toss through pasta of your choice, top with freshly shaved grana padano.
Roasted Tomato Vinaigrette
4 tomatoes slow roasted
90mls white wine vinegar
2 tbspns fresh herbs
1 cup olive oil
salt and pepper
Blend tomatoes in a food processor with vinegar and herbs. Then slowly pour on oil while the motor is running to form the dressing.