roasted tinned tomatoes
To repeat something I said elsewhere - the difference between a really good tin of tomatoes and a cheap
supermarket own brand tin is phenomenal, and only a matter of a few
pence.
For some reason, the idea of roasting tinned tomatoes never occurred to me until I read it in a book by Tom Norrington-Davies. It pays here to use the best quality tomatoes you can find - there'll be much less wasted juice than in the cheaper tins. I tend to use thyme rather than the rosemary specified and often add a couple of crushed garlic cloves.
4 tbsps olive oil
2 x 400g tins of tomatoes, drained of their juices
a good splash of balsamic vinegar
a good pinch of salt
leaves from 2 sprigs of rosemary
Mix all the ingredients together in a roasting tray and roast in a 180C/160C fan oven for 30 minutes or so or until the tomatoes are just beginning to caramelise and the juices are nicely concentrated.
For some reason, the idea of roasting tinned tomatoes never occurred to me until I read it in a book by Tom Norrington-Davies. It pays here to use the best quality tomatoes you can find - there'll be much less wasted juice than in the cheaper tins. I tend to use thyme rather than the rosemary specified and often add a couple of crushed garlic cloves.
4 tbsps olive oil
2 x 400g tins of tomatoes, drained of their juices
a good splash of balsamic vinegar
a good pinch of salt
leaves from 2 sprigs of rosemary
Mix all the ingredients together in a roasting tray and roast in a 180C/160C fan oven for 30 minutes or so or until the tomatoes are just beginning to caramelise and the juices are nicely concentrated.
