slow-cooked tomatoes with goats’ cheese & garlic toasts
This week we’re sharing this delicious recipe from ‘Home-Grown Harvest’ our September cookbook of the Month.
500 ml/2 cups extra virgin olive oil
1 sprig of fresh oregano
2 teaspoons finely chopped fresh flat leaf parsley leaves
6 very ripe Roma tomatoes
1/2 teaspoon sea salt
200 g/7 oz. soft goats’ cheese
1 small baguette
2 garlic cloves, peeled
Preheat the oven to 130°C (250°F ) Gas ½.
Put the oil in a small, non-reactive baking dish. Add the oregano and parsley. Cut the tomatoes in half and arrange them in a single layer in the dish. Ideally you want the tomatoes to be almost fully submerged in the oil. Sprinkle the salt evenly over the tomatoes. Cook in the preheated oven for about 5 hours, until the tomatoes are intensely red and softened yet still retain their shape. Remove from the oven and leave the tomatoes in the oil to cool completely.
Put the goats’ cheese in a serving bowl.
Preheat the grill. Slice the baguette very thinly. Toast the bread on both sides until golden and crisp and rub one side with the peeled garlic cloves.
Remove the tomatoes from the oil and arrange them ona serving platter with the goats’ cheese and garlic toasts on the side.
Why not try some more delicious recipes from ‘Home-Grown Harvest’ – Delicious Ways to Enjoy Your Seasonal Fruit and Vegetables
You can buy your copy of the book HERE + free UK delivery.