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United Kingdom
Walnut Grove Recipes
Slow Roasted Marinated Tomatoes
- 3 vine tomatoes
- 1 shallot, finely diced
- 4 cloves of garlic, crushed
- 3 tsp chopped tarragon
- 3 tsp chopped chives
- 1 tbsp sea salt
- 2 tbs olive oil
Method
1. Cut out the eye of the tomatoes using a sharp pointed knife, and then cut a criss cross through the skin on the opposite side of the tomato from where the eye was.
2. Heat a saucepan that is deep enough to submerge the tomatoes with boiling water, drop the tomatoes into the boiling water for 8 to 10 seconds. Remove from boiling water and put into ice water to stop any cooking. Peel the tomatoes.
3. With a sharp knife quarter the tomatoes, removing the white core. . Place on a non-stick baking mat with the flesh side down, seeds facing up. Sprinkle with the shallots, garlic, tarragon, chives and sea salt followed by drizzling with the olive oil.
4. Cook in the oven at 120°C for 2 hours.
Serving Suggestions
The tomatoes will keep in an airtight container for a couple of days, are best eaten the day they are cooked.
Serving Suggestions
We serve these tomatoes with fillet steak but they are also great with any meat, or on pizzas or salads. Very versatile!
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