As summer draws to a close I want to say thank you to the humble tomato.
La tomate never lets me down; she is simple, non-moody with emotions that run on an even keel and so very easy to understand.
She is equally happy to make a splash on her own or sit on the side lines; she is a perfect lady.
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My easiest and most delicious recipe is for a tomato tart.
The slow roasted tomato is a taste sensation – the sugars become caramelised and the texture of the cooked fruit is chewy.
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The day before or very early the morning of:
~Pre-heat the oven to 100 degrees C.
~Slice through the bottom of the tomatoes and place them face up on a baking tray. It is best if the tomatoes are very ripe. The riper they are the sweeter they taste and the more caramelized they will become. You will need about 20 good sized tomatoes to fill a 12 inch pie plate.
~Drizzle them with olive oil, sprinkle with course sea salt and ground black pepper.
~Chop finely a bunch of parsley and a clove of garlic, mix together and spread evenly over the tomatoes.
~Place in the oven and leave for 4 – 6 hours depending on the heat of the oven and making sure that they don’t cook too quickly and become dry. (If you plenty of time the tomatoes can stay in even longer at a lower heat.)
~Line a pie tin with flaky puff pastry. The ready made pastries are full of flavour, do the job and are so much quicker and easier than making them from scratch ‘Julia’ style.
~Spread black olive tapenade paste generously over the base of the tart. If tapenade is not available to buy ready made then blend together pitted black olives, lots of course sea salt, pepper, crushed garlic and olive oil until the mixture forms a chunky consistency.
~Place cooked tomatoes on top of the base and bake in a moderate oven for about 30 minutes. The tart is cooked when the pastry has puffed and turns a golden brown.
~Turn out the tart, drizzle with olive oil and serve immediately.
I hope you will agree with me that this tomato tart is mouthwateringly delicious… xv