Moonblush Tomatoes

 

For 8 portions

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Preparation: 15 minutes

Cooking Time: 45 minutes and leave in the oven to cool down.

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This is a staple in our household for breakfast served on buttered,

hot toasted Sourdough bread.

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The tomatoes take on an intense flavour and are particularly excellent with

a large Spanish onion, chopped and roasted alongside.

A drizzle of Balsamic can lift the flavour even further!

 

 

 

Ingredients

 

• 18 tomatoes, quartered – or 2 – 4 bags cherry tomatoes (halved)

• Caster Sugar

• Olive Oil

• Sea Salt

• Freshly ground black pepper

 

Optional Extras:

 

• Large Spanish Onion, chopped finely

• Dried Herbs

• Balsamic Vinegar

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Method

 

1.    Pre-heat the oven to 180C Fan.
 

2.    Prepare your tomatoes and spread them out evenly in a roasting dish.  They should not be piled on top of one another.
 

3.    Drizzle with olive oil.
 

4.    Sprinkle with sugar.
 

5.    Season with salt and pepper, then toss thoroughly to ensure all the tomatoes are coated and then spread them out.
 

6.    Put the dish into the oven for about 45 minutes.   You can leave them to cool down in the

       oven and the tomatoes will cool and shrink and take on an intense depth of flavour. 
 

7.    You can now transfer these into a dish with a lid or even a plastic storage dish with a tight        lid.  These will keep for a week in the fridge and are delicious in pasta dishes or added to          casseroles or, even better, served warm on toasted Sourdough Bread – a marriage made          in heaven and a favourite for breakfast!