Sunday, 27 April 2008

Sunblush tomatoes

(Recipe renamed and revised after experimentation)

Most supermarkets sell these as "Sunblush Tomatoes". This recipe is based on Nigella Lawson's, who calls them "Moonblush Tomatoes" because she dries them in the oven overnight.


1lb/500g cherry tomatoes.
1 teaspoon sugar (preferably caster sugar)
1 teaspoon dried oregano
2 tablespoons olive oil
Salt in grinder (or 1 teaspoon table salt)
Olive oil to store

  1. Preheat the oven to 240C.
  2. Halve the tomatoes and arrange in a single layer on a baking dish. Sprinkle over the sugar, oregano and olive oil. Grind over the salt, ensuring all tomatoes are covered - approximately 7 grinds. (If using table salt, sprinkle over.)
  3. Place the baking dish into the very hot oven, close the door firmly and switch it off. Leave overnight. DO NOT OPEN THE OVEN FOR AT LEAST 12 HOURS.
  4. Next morning, decant into a container and refridgerate.
They last for a week.

- Pam

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