White with Chili & slow roasted tomatoes

Name: White with Chili & slow roasted tomatoes
Yield: 1 serving
Cuisine: Italian
Ingredients: 200 g tomatoes with stems; 2 tbsp olive oil; 3 sprigs rosemary; salt; pepper; 250 g yellow cherry tomatoes; 50 ml water; 50 ml vinegar; 50 ml sugar; ½ tbsp corn flour; 3 sprigs of thyme; 2 bay leaves; 5 peppercorns; ½ chillies

1 serving

Enjoy the simple ingredients and effortless preparation of this recipe for soft white cheese with chili alongside slow roasted tomatoes. Laced with a dash of fresh chilli and aromatic herbs, tomato relish joins a plate of roasted tomatoes and rich white cheese with chilli. Perfect addition to a cheeseboard.

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Ingredients

Slow-roasted tomatoes

200 g tomatoes with stems
2 tbsp olive oil
3 sprigs rosemary
salt
pepper

Tomato relish

250 g yellow cherry tomatoes
50 ml water
50 ml vinegar
50 ml sugar
½ tbsp corn flour
3 sprigs of thyme
2 bay leaves
5 peppercorns
½ chillies

Preparation

Preparation

Slow-roasted tomatoes

1. Rinse the tomatoes and put them in a roasting pan lined with baking parchment. You have two options: You can either choose to bake the tomatoes whole on the stem, or you can slice them in half.

2. Sprinkle with oil, salt and pepper. Add the rosemary springs. Bake at 100°C for 1 ½ hours.

Tomato relish

3. Slice the tomatoes in half and put them in a saucepan along with the herbs, finely chopped chilli, water, vinegar and sugar.

4. Boil for about 15 minutes over medium heat until the tomatoes are slightly mushy. You can help it along with a handheld blender if you like.

5. Dissolve the cornflour in water and add to the tomatoes. Bring to a boil and cook for 3 minutes until it thickens. Taste it to make sure the starchy flavour has boiled away.

6. Pour into a jar and let cool.