Thursday, 7 June 2018

Slow-roasted cherry tomatoes


I Camisa & Son is an Italian deli that has had its doors open in Soho since 1961. It’s an institution. There you can buy authentic Italian produce. The main bulk of the food on sale still comes from small Italian producers and suppliers.

Whenever I am in the area, I can’t resist going to the shop to get something for my supper. Today was no different, as I had been craving for a good burrata*. There was no better place for me to buy the main ingredients I needed. There, I also got this vibrant punnet of plum cherry tomatoes (or cherry Roma tomatoes) which gave me the idea to slow roast them and having both ingredients together.

Back in my kitchen, I washed the cherry tomatoes (500g), halved them, placed them in a tray, marinated them with organic extra-virgin olive oil (cover them well), garlic (5 cloves, whole and crushed), Maldon sea salt and pepper. I slow roasted them for 1h30min at 160C degrees until golden. When they are ready I drizzle some balsamico vinegar on them. I put the burrata on a plate with some rocket leaves, basil leaves, and served with two or more spoonfuls of the cherry tomatoes. Yum! 


beautiful cherry tomatoes.
Ready to be slow roasted.
Roasted!
My slow roasted cherry tomatoes & garlic with burrata, rocket and basil.
Simplicity at its best!

You can keep the roasted tomatoes in an air tight container in the fridge for up to two weeks. Just cover them with some extra-virgin olive oil.

* Burrata is a buttery and creamy fresh Italian cheese. It's made using mozzarella scraps blended with fresh cream.
 
A healthy note: Tomato (Lycopersicon esculentum) stimulates the regeneration of liver tissue, tonifies the stomach, and purifies the blood. It helps relieve high blood pressure and headache. Although tomato is an acidic fruit, it alkalizes the blood after digestion. It contains the antioxidant lycopene. Cooking or eating it with olive oil, avocado or nuts, has been shown to increase its antioxidant properties. The carotenoids present in tomatoes are fat soluble and are well absorbed into the body with the fats mentioned above.

Till next week!
Share:

No comments

Post a comment

© Margot's Kitchen | All rights reserved.
Blog Layout Created by pipdig