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Overnight Caramelized Tomatoes

It will take you more time to read today's newsletter than to prepare this week's winning side-dish. Get your stop watches out as I'm willing to bet on it! It's good news all round as these sublime, caramelized, cherry tomatoes call for minimal ingredients, active preparation time amounts to mere minutes, plus they're super versatile. It's the ultimate culinary trinity. The magic happens overnight, as they caramelize in a turned-off oven as you sleep, so even electricity costs are cut to a minimum. See suggested ideas for how best to use these candy-like treats but, the moment you taste them, I'm sure you'll think of many more. Make extra - they can be easily stored - and include them in every meal. You'll never eat tomatoes any other way again.

500 grams cherry/baby tomatoes, halved 2 teaspoons Maldon salt (see notes) 1/2 teaspoon white sugar 1 teaspoon dried thyme OR basil OR oregano 2 tablespoons olive oil 1: Place tomatoes in a baking dish with the cut sides facing upwards and drizzle over olive oil. 2: Mix salt, sugar and dried herbs and sprinkle over evenly. 3: Preheat oven to 240 C, place tomatoes in hot oven, and allow to cook undisturbed for 20 minutes. 4: Switch off oven WITHOUT opening it at all and leave tomatoes in overnight WITHOUT PEEKING to allow all the heat to be retained and the magic to happen. Serving ideas: - Serve alongside steak, chicken or fish as a delectable vegetable. - Serve on sandwiches with deli meats, or serve with cheese. My favorite combination is white cheese, basil pesto and these delicious red gems. - Remove tomatoes from pan, add 1 extra tablespoon of olive oil, 2 tablespoons of lemon juice and black pepper to the pan juices, and use this as a dressing for rocket/baby leaves with the tomatoes and feta or goat's cheese. - Toss through cooked pasta with the pan juices or blend to make a chunky tomato sauce. - Eat straight from the oven as you'll surely be tempted to. COOK'S NOTES: Maldon Salt is the ultimate salt to use here as it's so delicately flavored. Now gladly back in stock. Replace with 1 teaspoon of plain salt if you really have to. Tomatoes can be stored in a jar covered with olive oil and you can then use the tomato-flavored oil in dressings and more.

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