A complete and utter delicacy. A flavour bomb. A total treat. The sun-blushed tomato is da bomb! As a teenager, when they first emerged in Ireland, they were like the real posh thing to have. My Dad lovvvvved them and would buy a little pot of them every Saturday and some fresh chicken liver pate from Superquinn (Ireland's best supermarket with its own bakery and butcher under Fergal Quinn - in my opinion). They were rationed. Like taking more than two, even taking two was considered a little bit selfish, you had to do it on the sly.
Then Aldi and Lidl came along and you could get the poor man's version in glass jars doused in oil and combined with capers. They were destroyed in salt but still they suited a young twenty-something's meagre little budget.
Until........
One summer teaching English to hyperactive, life-loving Italians, a fellow teacher and I were discussing the juicy merits of sun-blushed tomatoes. And there it was.... She imparted some very valuable information. YOU CAN BLUSH YOUR OWN TOMATOES. "Yeah right I retorted...." That was 2009. It took me until 2013 to even consider her preposterous assertion.
Then Aldi and Lidl came along and you could get the poor man's version in glass jars doused in oil and combined with capers. They were destroyed in salt but still they suited a young twenty-something's meagre little budget.
Until........
One summer teaching English to hyperactive, life-loving Italians, a fellow teacher and I were discussing the juicy merits of sun-blushed tomatoes. And there it was.... She imparted some very valuable information. YOU CAN BLUSH YOUR OWN TOMATOES. "Yeah right I retorted...." That was 2009. It took me until 2013 to even consider her preposterous assertion.
You'll need:250g cherry tomatoes¼ teaspoon of salt1 teaspoon of dried oregano1 teaspoon of dried thyme¼ teaspoon of sugar2 tablespoons of olive oil1 teaspoon of balsamic vinegarYou'll need to.............
Wash and halve the tomatoes and place them cut side up a good distance apart to avoid stewing. Turn the oven up to the highest it will go to preheat.
Make the paste with the herbs and oil and sugar and salt and vinegar. And then cover the tomatoes carefully with the herb paste. Put the tray in the preheated oven and reduce the heat right down to 100 degrees Celsius as soon as you put the tray in.
Leave them up for like 3 hours and check occasionally to make sure there's no blackening. If this happens lower the oven right down. After three hours turn the oven off and leave them to cool in the oven. Store in an airtight container and keep covered in oil and they'll keep for three weeks.
Eat on their own, serve on an anti-pasta plate when your pals come over, put in a sambo, on a pizza or in a pasta or salad dish.
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