Thursday, 11 September 2014

Squidgy Smooshy Smashy Tomato Recipe - Blog Extra

Cherry Tomatoes, I generally use a full packet and then use any leftovers for lunches. The amount of tomatoes dictates the quantities for everything else.
Olive Oil (A good slug to lightly cover the tomatoes and the tin)
Sugar a light sprinkling over all of the tomatoes
Salt again a light sprinkle. You can afford to go heavier on the sugar than the salt.

Garlic four cloves
Dried Chilli Flakes
Tomato Puree 1 tbs (Generous)

Any Pasta

In a roasting tin (with steep sides) place the cherry tomatoes with the olive oil. cover the tomatoes in the oil. Add the sugar and salt to the oily tomatoes and stir around again. Put into the oven on a low heat, about 150.

Melt the butter in a small pan and crush 3 garlic cloves into the pan, cook gently, do not burn the garlic! When the garlic is translucent add the chilli flakes and oregano and cook for another minute. Set aside until tomatoes are ready. Before adding the tomatoes, stir in the tomato puree and make a kind of garlicy paste.

Cook the pasta Or for a lighter dish, I like to use rice noodles. You can also use linguinie or spaghetti.

You're looking for a wrinkly look on the tomatoes. Or full squidge, as I like to call it. There should also be quite a lot of liquid released into the roasting tin. After 15 minutes if they're not quite collapsing, wack the heat up to 200 for another ten minutes to give them a push.

When they're done carefully tip all of the liquid and tomatoes into the garlic pan. Stir and manipulate the tomatoes to smoosh them and release even more delicious juices. Stir until thickened.

I like to add a tiny knob of butter in at this stage to give it a shine. You should also spoon in some of the starchy water from the pasta/noodles


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