Slow-baked tomatoes with Blue Monday

Slow-baked tomatoes with Blue Monday

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

Slow baking is a great way of using up a glut of tomatoes you have grown, or cheap ones bought from the market. Once they are cooked you can preserve them in sterilised Kilner-type jars with olive oil, thyme, oregano or basil, before using them chopped or blended into pasta sauces. Here I’ve combined a few different varieties with my favourite British blue cheese, Blue Monday – which is made in Scotland by Ruaraidh Stone – to make this great antipasti, starter, or side dish.

Ingredients

Quantity Ingredient
10 medium-sized mixed tomatoes
4 tablespoons extra virgin olive oil
2 teaspoons thyme leaves, chopped
1 teaspoon sea salt
freshly ground black pepper
1/2 tablespoon good-quality red wine vinegar
or 1/2 teaspoon good-quality balsamic vinegar
150g blue monday cheese
or 150g other soft blue cheese
small handful greek basil leaves
or small handful other fresh herbs

Method

  1. Preheat the oven to 120°C.
  2. Halve the tomatoes lengthways, cutting through the core, before cutting in half again. Lay the tomato quarters, cut-side up, on a baking tray lined with lightly oiled greaseproof paper. Brush over a tablespoon of the olive oil, scatter over the thyme and sea salt and season with black pepper.
  3. Transfer to the oven and cook for about 2–3 hours, until the tomatoes have reduced in size by about half. (Some ovens – especially those that aren’t fan-assisted – may take longer.) Leave to cool a little.
  4. To serve, arrange the tomatoes on serving plates, crumble over the Blue Monday and scatter over the basil leaves. Mix the remaining oil and the vinegar together and spoon over to finish.
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