Moonblush Tomatoes
By August 27, 2020
This recipe is from Nigella Lawson's, Nigella Express cookbook. You simply halve the cherry tomatoes, sprinkle them with dried thyme, a little flaky salt, a pinch of sugar and a drizzle of olive oil. Then you put the sheet pan in a hot oven and turn off the heat immediately, leaving the tomatoes to cook in the residual heat overnight, hence “moonblush”. You can use them in salads, with charcuterie, on pasta or any way you like.
- Prep: 5 mins
- Cook: 10 hrs
- Yields: Makes 1 pound
Directions
1Preheat the oven to 450º F.
2Cut the tomatoes in half and sit them cut side up in an ovenproof dish. Sprinkle with the salt, sugar, thyme and olive oil.
3Put them in the oven, and immediately turn it off. Leave the tomatoes in the oven overnight or for a day without opening the door.
Note
1Once the tomatoes have been cooked they should be carefully transferred to an airtight container and stored in the fridge for up to 5 days. The tomatoes taste better at room temperature so if possible remove them from the fridge 1-2 hours before serving.
Recipe adapted from NIGELLA EXPRESS, Nigella Lawson, 2007.
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