MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Oven-roasted cherry tomatoes
Description
At the end of summer, when cherry tomatoes are still bursting with sunshine and full of flavour, I like to roast a large batch in the oven so I can enjoy them throughout the winter months.
Slow, gentle cooking at a low temperature brings out their naturally sweet flavour, whilst keeping them tender, plump and slightly juicy. With a little olive oil, garlic and a few sprigs of fresh thyme, they become wonderfully fragrant.
I always make the most of this preparation stage to fill two baking trays at once. Once they’ve cooled, I divide the tomatoes into small portions, which I vacuum-seal before freezing them.
In winter, simply take out a sachet to serve with pasta, gnocchi, burrata or mozzarella, to top bruschetta, to enhance a sauce, or to add a touch of sunshine to a vegetable dish.
A really easy way to make summer flavours last longer!
Ingredients
Instructions
-
Preparation
- Preheat the oven to 140 °C, fan-assisted.
- Wash and dry the cherry tomatoes thoroughly. Cut them in half lengthways.
- Arrange them on a large baking tray, cut-side up. Avoid stacking them too high to ensure they cook evenly.
- Drizzle the tomatoes with olive oil, then season with salt and pepper.
- Lightly crush the garlic cloves with the flat of a knife, without chopping them, and scatter them over the baking tray. Add the sprigs of fresh thyme.
- Bake for 1 hour 45 minutes to 2 hours. The tomatoes should lose some of their moisture, wrinkle slightly and develop a more concentrated flavour, whilst remaining soft and juicy. The aim is not to dry them out completely.
- If you are using two trays at the same time, swap their positions halfway through cooking to ensure even cooking.
- Take the tomatoes out of the oven and leave them to cool. Remove the sprigs of thyme. The roasted garlic, which has become tender and mild, can be kept with the tomatoes.
- Carefully collect the tomatoes, along with the cooking juices and flavoured oil, from the baking trays. These juices are particularly tasty and are well worth keeping.
Note
Conservation
Once the tomatoes have cooled completely, divide them into small portions and place them in freezer bags or suitable airtight containers.
Personally, I prefer to vacuum-seal them, along with a little of their cooking juices. This way, the bags take up very little space in the freezer and make it easy to take out the amount you need.
Pop them straight into the freezer, ideally at −18 °C, where they will retain their optimum quality for approximately 6 months.
Please note: vacuum-sealing is not a substitute for freezing. These tomatoes, prepared with oil and garlic, must not be stored at room temperature.
How can you use roasted cherry tomatoes?
These tomatoes are particularly versatile. You can use them:
- Serve with pasta or gnocchi, garnished with Parmesan and fresh basil.
- Served on burrata or mozzarella, with a drizzle of olive oil.
- On bruschetta or toasted bread.
- To enhance a homemade tomato sauce.
- In a quiche, a savoury tart or on a focaccia.
- Serve with roasted vegetables or potatoes.
- Blended into a soup or puréed soup to add more depth and flavour.
My advice: Don’t overcook them. The secret to this recipe lies in tomatoes that are slightly caramelised, yet still plump and melt-in-the-mouth. And above all, make sure you keep the cooking juices: they contain all the flavours of the tomatoes, garlic and thyme.
