Summer seems to be lingering in Adelaide at the moment. Not in a nasty “Oh, my god it’s going to be how hot today?” kind of way, but in a very pleasant warm, sunny “I think we’ll have lunch outside again” kind of way. Never mind that my summer clothes are starting to look just a little tired or that I am unable to get away with the five day stubble on my legs – I might as well enjoy the weather while it lasts. Although, if the weather gods are listening, it would be totally perfect if we could have some rain at night. My poor garden is very thirsty.
There are still lots of lovely, ripe tomatoes to be found and I’m happy to eat them while I can, but I haven’t quite finished stocking up on some for the duller days ahead. One beautiful way to save the fresh taste of summer tomatoes is to slow cook them in the oven and store them in oil. I used cherry tomatoes for this. These small, red bombs are gorgeously sweet and intense. Cooking them in this way deepens and compounds the taste, making them little explosions of potent summer flavours in your mouth – evoking the sunnier days gone by. I’m not too sure how long they will keep in your fridge as I’ve never had the opportunity to find out in this house – they are snapped up pretty quickly.
I’ve been known to eat these with a spoon straight out of the jar, but they are also good in salads, tossed through pasta or on foccaccia. For this batch I added fresh thyme and garlic, but rosemary, oregano and/or chilli flakes would be quite wonderful too. The taste of the olive oil will be important here, so try not to skimp on the quality. Make sure that your jars are very clean – wash with hot soapy water and dry in the oven, or run them through a hot cycle in the dishwasher. Like so much of my cooking this recipe is dead simple, but the end result is really, really more than the sum of it’s parts.
- 1 kg ripe cherry tomatoes, stalks removed, halved
- 100 mls good olive oil
- 3 cloves of garlic, peeled and very finely sliced
- Sprigs of fresh herbs of your choice (thyme, rosemary or oregano are great)
- Sea salt
- ground black pepper
- Extra olive oil for storing
- Preheat oven to 170C.
- Drizzle some of the oil over the base of an oven-proof dish and spread to make a film over base of dish.
- Place tomatoes cut side down in dish.
- Sprinkle with garlic and herbs, then drizzle with remaining olive oil. Season with salt and pepper.
- Cook in oven for 40-50 minutes until tomatoes are soft and just collapsing, but not charred.
- Cool, then place in jars and cover with extra olive oil.
- Store in refrigerator.
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