As I write this post the mouthwatering smell of rosemary and tomatoes is wafting from the kitchen. It’ll be several hours before these will be ready so in true Blue Peter style here’s some I made earlier.
This batch of tomatoes were leftover from this attempt at cooking globe artichokes (I used fresh Thyme from the allotment then). They’re great to have in the fridge to add to simple salads, pasta/rice dishes or open sandwiches.
Slow roasted tomatoes with cream cheese on brown Irish soda bread. To make quarter tomatoes and toss in a baking pan with any combination of oil suitable for heating, good quality vinegar and dried herbs (more pungent than fresh herbs). Slowly roast at 100-150 degrees C for 3-5 hours according to taste and patience.