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White with Chili & slow roasted tomatoes

White with Chili & slow roasted tomatoes

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.

1 serving
Tomatoey Heat

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 cornflour
  • 3 sprigs of thyme
  • 2 bay leaves
  • 5 peppercorns
  • ½ chili

preparation

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.

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.

tips & tricks

Serve with Castello Creamy White Chili.