Small miners at HohensteinApril 5, 2016
A fossil adventure at MesosaurusApril 6, 2016
SLOW ROASTED CHERRY TOMATOES
Extract from Life on a Table by Antoinette de Chavonnes Vrugt
Slow-roasting tomatoes isn’t rocket science. It really brings out their flavour, making them sweet and concentrated, and so easy and versatile to use. I like to roast them with garlic, put them in a jar, cover them with olive oil and keep them in the fridge to use when required. They can also be frozen in bags for later use in pastas and sauces.
2 kg cherry tomatoes, washed
30 ml olive oil
30 ml balsamic vinegar
5 ml sugar
2.5 ml salt
5 ml freshly ground black pepper
5 ml dry basil (or a handful of fresh leaves)
1 head of garlic, peeled
Put the tomatoes in a roasting pan.
Sprinkle the rest of the ingredients on top.
Shake the pan a little.
Roast in the oven at 160°C for at least 2 hours.
Shake the pan once or twice during roasting.
Roast until the juices caramelise at the bottom.
Photo ©Hentie Burger
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