Small miners at Hohenstein
April 5, 2016
A fossil adventure at Mesosaurus
April 6, 2016
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SLOW ROASTED CHERRY TOMATOES
Extract from Life on a Table by Antoinette de Chavonnes Vrugt
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Slow-roasting tomatoes isn’t rocket science. It really brings out their flavour, making them sweet and concentrated, and so easy and versatile to use. I like to roast them with garlic, put them in a jar, cover them with olive oil and keep them in the fridge to use when required. They can also be frozen in bags for later use in pastas and sauces.
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INGREDIENTS
2 kg cherry tomatoes, washed
30 ml olive oil
30 ml balsamic vinegar
5 ml sugar
2.5 ml salt
5 ml freshly ground black pepper
5 ml dry basil (or a handful of fresh leaves)
1 head of garlic, peeled
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METHOD
Put the tomatoes in a roasting pan.
Sprinkle the rest of the ingredients on top.
Shake the pan a little.
Roast in the oven at 160°C for at least 2 hours.
Shake the pan once or twice during roasting.
Roast until the juices caramelise at the bottom.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]
Photo ©Hentie Burger
Life on a table can be purchased from Venture Publications offices at 4 Herzinger Crescent, Klein Windhoek, Namibia. To order a book email bonn@venture.com.na or phone 061 420 514.
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