Thursday, March 09, 2006
This is the perfect way to use up a bunch of over-ripe tomatoes. Strangely, I always seem to have that at hand...
very ripe plum tomatoes
white balsamic vinegar
It’s no use giving proper measurements. But – preheat your oven to 150°C. Cut your tomatoes into wedges, and place in an oven-proof dish, skin side down. Drizzle with olive oil. Sprinkle with smoked salt (so delicious!), cayenne pepper and regular sugar. Bake, uncovered, for about an hour. The tomatoes should start to look a bit dry. Remove, drizzle with white balsamic vinegar, and transfer to a bowl. Eat as a condiment to almost anything – great with meat, goes well with fish, nice in a salad... the possibilities are endless, really.