Shoot for the moon and if you miss you will still be among the stars.
A delicious summer dish for a summer dinner on the porch…
I always have a basket full of tomatoes on the counter and today is no exception, the varieties of little ones need to get used first before they all shrivel and rot in place enter Nigella Express’ “Moonblush Tomatoes” recipe a little hands-on slicing and a sprinkling/pinches exercise to season that’s what it takes beyond a long sit in an oven
My attempt would have gone wrong had I left “overnight” in the oven, they would have been charred to death, 4-5 hours at most and watch after 3 hours…either way these are fantastic, easy, and great additions for crostini, pasta, or salad especially on top of my favorite Zakarian’s simple salad with a French vinaigrette.
Moonblush Tomatoes recipe from Nigella Express
1 pound cherry tomatoes (on the vine or other baby tomatoes)
2 teaspoons sea salt flakes (or 1 teaspoon table salt)
¼ teaspoon granulated sugar
1 teaspoon dried thyme
2 tablespoons olive oil
Preheat the oven to 450ºF.
Cut the tomatoes in half and sit them cut side up in an ovenproof dish. Sprinkle with salt, sugar, thyme, and olive oil.
Put them in the oven, and immediately turn it off. Leave the tomatoes in the oven overnight or for a day without opening the door.
As I said no way they need overnight!