For years Paul and I have grown tomatoes. Small ones to eat in salads and large ones for cooking and preserving. Last year Paul’s Aunt Grace gave us a fabulous recipe for Roasted Mediterranean Tomatoes and it has been so useful I’m making another batch this year.
In the depths of winter I can open one of these jars and stir into pasta or pour it over chicken, grate over some cheese and bake then be transported back to warmer days. Making sauces, jams and chutneys means nothing from the garden goes to waste. Even green tomatoes get picked and turned into ketchups and salsas.
To sterilize jars and lids you can run them through a clean dishwasher with nothing else in there then use immediately or wash then fill them with boiling water, empty and fill immediately with sauce.
75ml garlic oil
2 tbsps balsamic vinegar
3 tsps sugar
1 tsp salt
1/2 tsp ground pepper
optional 1/4 tsp chilli flakes
- Preheat the oven to 220°C (200°C fan). Wash the tomatoes and remove the stalks. Cut the tomatoes lengthways and place cut side down on a baking sheet. Put the oil, vinegar, sugar, oregano, salt and pepper (and chilli flakes if using) in a bowl and whisk together. Pour over the tomatoes then into the oven for 40 minutes.
- You can blend the sauce if you prefer but I like to see the pieces of tomato and spicy oil. Decant the sauce into sterilized jars and keep in a dark, cool place.