Tuesday, March 2, 2010

Recipe - Roasted Roma Tomatoes

As best I can remember from my dusty culinary memory, in her first cookbook, Donna Hay included a recipe for roasted roma tomatoes.  They weren't any ordinary tomatoes, no siree.  They have sugar in the mixture.  The sugar brings out the flavour in the tomatoes and just add that extra zing you need (and transforms a salad or pasta dish).

The recipe is easy-peasy.  I cook these every week and my tomatoes encourage me to eat salads day in, day out.  So even though they've got sugar in them, I figure eating salads most day is good for me, no?  Plus cooked tomatoes contain lycopene, which is a great antioxidant and prevents cancer.

Donna Hay's famous roasted tomatoes


Bag of roma tomatoes, the riper the better
3 tablespoons balsamic vinegar
3 tablespoons brown sugar, packed down hard
2 tablespoons olive oil.


Cut roma tomatoes in half length-wise and place face down in tray. Combine all ingredients. Pour over tomatoes.  Easy, huh?


Bake in oven 180 degrees centigrade for between an hour & an hour & a half, until mixture thickens and goes a bit gooey/toffey-like.

These can be used in any tomato-based pasta dish, like the Pancetta & Tomato Pasta Recipe on our blog.  Or, if you find salads boring, these will entice you into serial salad territory on a regular basis (think rocket, goats cheese, pine nuts....).

Warning - you will become addicted!

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