Roasted tomatoes with basil and lemon

Roasted tomatoes with basil and lemon

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How I cook
Serves
4-6
Photographer
Jason Lowe

Roasted plum tomatoes pair beautifully with lobster, each enhancing the other’s gentle sweetness.

Ingredients

Quantity Ingredient
500g ripe plum tomatoes
80ml mild-tasting extra virgin olive oil
1-2 lemons, finely pared zest
1 teaspoon caster sugar
sea salt
freshly ground black pepper
large handful basil leaves

Method

  1. Preheat the oven to 180°C. Slice the tomatoes lengthways into quarters, place in a bowl and pour over the olive oil. Cut the lemon zest into shorter lengths and add to the tomatoes.
  2. Add the sugar, a good pinch of salt and a few grindings of pepper. Tear over half of the basil leaves, toss all the ingredients together well and then transfer to a roasting tin.
  3. Bake on the middle shelf of the oven for 20–25 minutes, or until the tomatoes are soft and very slightly blistered.
  4. Tear over the remaining basil leaves and set aside to cool.
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