It is December which means I can officially get excited by my favourite month of the year. Christmas Month! AS much as I adore this time of year, it is always chaotic – we all feel it. The endless parties and gatherings, family events, work functions, shopping trips, it can all sometimes leave you with this faint anxiety in the back of your mouth. If December is not busy enough, I have also decided that its a good idea to move out of my little inner Sydney house and back up to my parents house in the Blue mountains for the next two months.
Classic Ruby Timing. Life feels busy – throw moving house on top of that ever accumulating shit heap.
The next two weeks are going to be a haze of cleaning and packing and un-packing and more cleaning. I am so tired by it all, i just want to go fetal under my duvet and watch Netflix and play star wars battlefront on the Xbox. Not a valid option unfortunately. So i get on with it.
Today's recipe is a simple one and the recipe itself is probably redundant. Slow roasted tomatoes – I am in the need for a bit of slow at the moment - are a Christmas staple in our house. I add them into salads and just eat them. They are just so delicious. My aunt used to make them with big fat roma tomatoes and they would be the first thing to disappear off the Christmas platters ( my mother and I were the main offenders I believe). I can’t quite describe to you how sweet and salty and flavoursome they were without sounding like some verbally incontinent weirdo so believe me when I say they are the freaking bees knees. I used cherry tomatoes because we had a couple of punnets in the fridge and I am trying to use up everything we have before moving rather than buy anything new.
SLOW ROASTED CHERRY TOMATOES
- 2 Punnets of cherry tomatoes or a kilo of Roma Tomatoes sliced in half length wise
- 3 cloves of garlic, crushed
- Decent drizzle ofolive oil
- Balsamic Vinegar
- handful of basil leaves, bruised and torn
- Sprigs of rosemary, bruised
1. Preheat oven to 110 C/ 230 F
2. Put the tomatoes in a single layer on a baking dish.
3. Drizzle well with Olive oil. Drizzle very very lightly with balsamic vinegar
4. Crush over garlic, sprinkle generously with salt and pepper and throw in the basil leaves and rosemary. Shake the dish lightly to coat the tomatoes in everything well or use your hands to mix together.
5. Place in oven for 2-3 hours. Check 2 or 3 times during cooking to make sure they are not burning.