Butter & balsamic slow-roasted tomatoes
Ready in about 1¼-1½ hours Serves 6
1kg cherry tomatoes or 18 small vine tomatoes, stalks intact
60g butter
1 Tbsp balsamic vinegar
½ tsp salt
Ground black pepper
1 tsp sugar
Preheat oven to 150C. Line a baking tray with baking paper and spread the tomatoes out on top in a single layer. If you are using vine tomatoes, carefully cut the vines into bunches of 3-4 tomatoes, leaving stems intact.
Dot around the butter, drizzle over vinegar, sprinkle over the salt, pepper and sugar. Bake for 1¼ hours for cherry toms, and 1½ hours for vine tomatoes, or until the tomatoes are slightly shrivelled. Serve warm with the buttery juices. If they have cooled and the butter has started to set, return to oven to warm slightly. Serve with the buttery juices. Butter and balsamic slowroasted tomatoes keep in the fridge for about a week and can be reheated. Accompany with crispy garlic pita breads
(see right). Serves 6-8.
CRISPY GARLIC PITA BREADS
Use the flat side of a heavy knife to crush 2 peeled cloves garlic and ½ tsp salt to a fine paste. Mix with 1/3 cup olive oil in a small bowl. Split 5 large pita breads and brush both sides with the oil mixture. Cut each round into 6 wedges. Spread out in a single layer on a baking tray. Sprinkle with a little salt. Bake in an oven preheated to 150C until crisp and lightly golden (25-30 minutes). Store in an airtight container. Makes 60.
Match this with ...
Seresin Marama Limited Release Marlborough Sauvignon Blanc 2022 ($40)
The Marama is one of my all-time favourite sauvignon blancs, not just because it’s biodynamically grown and organically made, but because it also has that magical marzipan-laced aroma from careful barrel fermentation and extended maturation.
Hints of jalapeno, smoked capsicum, lemongrass, and elderflower aromatics weave through a rich, creamy, citrus, and dried herb complexity. Refreshing and fabulous and ready for action, it’s exactly the kind of sauvignon to suit any situation. Serve with a slight chill and an enormous bowl of these buttery, balsamic-baked toms. bythebottle.co.nz