It’s been a while people – gently reminded to me by my lovely friend (this one’s for you Bondy). Life is a touch chaotic and whilst I will never fail to find the time to enjoy cooking, I’m not always getting time to photograph or post – promise that this will change soonest!
So today is all about the very humble tomato following the above pictured superb result of a speedy 5 minute harvest of my parents greenhouse. I barely scratched the surface of what’s going on in there such is the abundance they have to steal away. My 4 year old daughter grabs the biggest of the bunch and scoffs them like apples – thank god for stain removal agents for the washing machine, these juicy babies splatter everywhere!
In honesty I could eat these glorious things in any format, raw as they come, sliced into a salad with mozzarella or goats cheese or with good old cheddar on granary toast. But this little discovery came from a recipe I saw months ago that I promptly forgot and so tried to recreate. After a few false starts this simplest and most divine concoction is the result. I love these warm on toast with avocado for brunch, once again with grilled goats cheese as a substantial antipasti starter, cold as part of a salad, or stirred through really nice pasta with a bit of balsamic, parmesan and torn basil – nothing else needed.
It’s really not a recipe as such so here’s the detail. Take your toms – any size will do but I like the larger ones – cut them in half any way you fancy and lay them cut side up in a single layer in your slow cooker – this would also work in a conventional oven, in a large baking dish at a super low, foil covered 130 or so degrees for 2 – 3 hours. The single layer bit is important so that they don’t get smooshed up and keep their shape a bit, not essential but pretty.
Sprinkle over some sea salt and freshly ground black pepper, a splash of balsamic – you won’t need much at all – and about half a teaspoon of dried thyme. Lid on, crock pot on low for 4 hours. You’ll be amazed at how sweet and delicious these are, and how much yummy juice is created. Keep perfectly well in the fridge for a couple of days but I do admit to scooping them straight from the pot with a spoon – burnt roof of mouth anyone….