I’ll happily eat summer tomatoes just as they are, warm from the sun and needing very little, but I also love taking them in three different directions: Middle Eastern, Mexican and Mediterranean. Tomatoes have travelled the world and slipped easily into other kitchens, carrying spice, herbs and sharpness beautifully. These are my three go-to finishes: one bright and fresh, one classic and savoury, and one deep, tangy and fragrant.
Semi-dried tomatoes with sumac, pomegranate and thyme
Sumac pomegranate and thyme, a Middle – East inspired trio that works wonderfully with tomatoes. Roasted low and slow until soft and semi – dried, they can be served in salads, on platters or part of a mezze. When packed in olive oil they will last for up to three months to extend the taste of summer.
Ingredients
- 1kg tomatoes – halved lengthwise
- 1/2 cup olive oil
- 1/4 cup sherry vinegar
- 2 tbsp pomegranate molasses
- 1 tsp sumac
- 1 tsp Aleppo chilli
- 6 sprigs fresh thyme
- flaky sea salt
- freshly ground black pepper
Method
Preheat oven to 120ºC or use a dehydrator to 75ºC.
In a large mixing bowl, whisk the olive oil, sherry vinegar, sumac, and Aleppo chilli. Add the thyme and the tomatoes and gently toss to coat.
Arrange the tomatoes on a metal rack set over a tray, cut side up, sprinkle with sea salt and freshly ground black pepper.
Roast until they are shrivelled and semi dry. This could take 3-5 hours depending on size and juiciness, longer if using a dehydrator.
Cool completely.
Once cooled they can be stored in the fridge for a week, or put the tomatoes in sterilised jars and top with olive oil. Make sure there are no gaps and the tomatoes are completely covered. Seal the jars – these will keep for up to 3 months, keep in the fridge once open for up to a month.
Slow roasted tomatoes with garlic and basil
Slow roasted in olive oil with garlic and basil, a classic Mediterranean trio. Simply stir through pasta, pile onto crostini or spoon over a wedge of polenta with a cashew feta or herby Boursin style cheese.
Ingredients
- Tomatoes
- Olive oil
- 4-6 cloves garlic – halved if large
- Handful of basil
- Flaky Sea salt
- Freshly ground black pepper
Method
Preheat oven to 180ºC.
Cut tomatoes in half and arrange in a single layer in a roasting dish, scatter with basil leaves and tuck garlic cloves between.
Drizzle with olive oil and season, roast for 30-45 minutes, basting part way through cooking.
Chef’s tip – the flavoured roasting liquid can be saved and used in a vinaigrette or as a marinade for other roasted vegetables.
Slow roasted Tomatoes with chilli and lime
Slow roasted tomatoes with lime and chilli, Mexican inspired flavours that make a great base for a salsa, sauce for tacos or summery gazpacho. Exact measurements are not necessary let your taste buds be your guide.
Ingredients
- Tomatoes
- 1/2 cup canola or other neutral oil
- 1-2 limes, juice and zest
- 2-3 fresh red Jalapeño or chilli of choice
- Flaky Sea salt
Method
Preheat oven to 180ºC.
Cut tomatoes in half and arrange in a single layer in a roasting dish.
Dice and deseed jalapeños, zest then juice limes and add to the canola oil and mix.
Drizzle flavoured canola oil over the tomatoes and season, roast for 30-45 minutes until soft.
Chef’s tip – after roasting, roughly chop, add a pinch of ground cumin and finish with chopped coriander for a simple salsa.
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