Tomatoes are at their best in early autumn and here is a delectable mouthful that I'd almost describe as more of a sweety!
Wonderful enjoyed with a Hepple Tom Collins or a G and T made with FeverTree Elderflower Tonic and pink grapefruit.
See you all at The Good Life Experience and may the end of summer be a fun one!
- 12 ripe medium to large ripe plum tomatoes or alternatively medium vine tomatoes
- 24 small tsp Demerara sugar
- Red wine vinegar to season
- 24 small knobs of butter
- Maldon flaked sea salt
- 35g bunch of fresh thyme
- 6 salted tinned anchovies from oil
- 1 heaped tbls baby capers, washed, rinsed again and drained
- 2 tsp Dijon mustard
- 1 large clove good, hard fresh garlic – very finely chopped and smashed
- 1 tbls very finely chopped shallot, rinsed of bitter juice and drained once chopped
- Zest from third of an unwaxed lemon – finely grated
- 35g fresh young curly parsley – very finely chopped
- 35g fresh tarragon - leaves only - very finely chopped
- 4 –5 tbls very good but not overly bitter, spicy or grassy olive oil ( French or Greek)
- 1- 1.5 tsp red wine vinegar.
- Maldon flaked sea salt to season
- 2 tbs Chavroux Fresh Goats Cheese or a soft French goat’s cheese
- 2 eggs
- 6 anchovies roughly chopped
- 1 large clove of garlic, very finely chopped
- Juice of half a medium lemon
- 1 tbsp finely chopped tarragon
- 1 tbsp chopped parsley
- Preheat the oven to 180C (fan oven)
- Line a baking tray with some baking paper and lay the tomatoes in rows on top. Scatter each with a wee teaspoon of sugar and sprinkle lightly with vinegar. Season generously with flaked sea salt.
- Add a small knob of butter on top each half. Scatter the whole bunch of thyme over the tomatoes with the leaves still attached to the stalks.
- Roast the tomatoes in the oven for 60–90 minutes or until any obvious wateriness has gone from them and they are just beginning to burn on the sides. Remember if using vine tomatoes they have a higher moisture content and will take longer to cook.
- When done remove from the oven and allow to cool.
- While the tomatoes cook, take a bowl and into it put the anchovies, capers, Dijon mustard, garlic, lemon and chopped herbs, shallot and lemon zest. Mix in the olive oil.
- Just before serving stir in the vinegar as added too long before serving and it will discolour the vibrant green of the sauce.
- Take the tomatoes to a nice plate and spoon a dollop of the goat curd onto one end of each tomato half.
- Generously spoon the green sauce spoon onto the other half.
- Serve four as a starter with toasted sourdough rubbed with good fresh garlic or as an accompaniment to roast lamb.