I love seeing my Peter watering our kitchen garden—picking ripe baby tomatoes fresh off the vine and eating them on the spot. It reminds me of the days when my father grew heirloom tomato varieties such as Grosse Lisse and Oxhearts in amongst his roses under the grapevines. He would pluck a handful of sun-ripened specimens, then call me to come to his side so that we could enjoy them together, there in the garden. Oh, I can still taste those beauties—fully ripe, warm, dripping with juicy goodness and bursting with flavour! For the first time in a few seasons, it seems that we won't have a ton of self-sown grape tomatoes. Perhaps because Peter was travelling so much with work throughout the year and I had been so unwell, we didn't get time to dig any of the rich compost into the patch, as usual. However, we do have a few little store-bought tomato bushes coming on, so I'm on the lookout for interesting new ways of preparing them. This recipe is adapted from one in Vicki Lilley's book, Vegetables (Lansdowne, 2000). It's the perfect accompaniment to barbecued lamb backstrap and hummus. And I think will also add colour and cheer to our festive table. Best thing is that you can make the dish ahead and refrigerate it for a day or two before serving. And that's my kind of food! The recipe... TOMATOES ROASTED WITH GARLIC, LIME AND BALSAMIC 16 vine-ripened/truss tomatoes, stems intact 2 teaspoons sesame oil juice of a lime or two 2 cloves garlic, finely sliced 1 tablespoon Balsamic vinegar* 1/2 teaspoon sea salt 1/2 teaspoon cracked black pepper baby spinach leaves, to serve lime wedges, to serve Preheat oven to 220 degrees C. Combine the sesame oil, lime juice, garlic and Balsamic vinegar in a small bowl and whisk well. Cut a small cross-shaped slit into the top of each tomato and then place the tomatoes onto a lined baking tray. Sprinkle the dressing over the tomatoes, making sure it gets into the slits you've cut, and season with the sea salt and cracked black pepper. Roast for an hour or so (keeping an eye, as you don't want the tomatoes to burn or completely disintegrate). Using silicon tongs or a wide spatula, transfer the tomatoes to a serving platter on which you have arranged a bed of baby spinach leaves. Dress with the juices from the roasting pan. Serve with wedges of lime. This dish can be served warm, from the oven, or made ahead of time and chilled. Serves 4. *I used La Barre caramelised balsamic, which is available from a stall at the Capital Region Farmer's Market. Serve warm or make ahead and serve chilled...Enjoy tomato-based dishes? You might also like... Tell me, do you enjoy eating ripe tomatoes fresh from the vine? What's your favourite dish made with tomatoes?
I have never roasted tomatoes with sesame oil before. That would be so delicious!! :-) Our tomatoes haven't done well this year. Not sure if it's the extremes in weather or the lack of bees for pollination. A few Romas have started ripening though, so I'm glad for them. :-)
Lizzy
15/12/2013 03:19:03 pm
Thanks Krista, when I read the recipe, I thought it would be interesting... and it was delicious! It has been a strange season all round... we only have few tomatoes coming on!
Lizzy
15/12/2013 03:19:23 pm
They are rather delicious, Laura!
Lizzy
15/12/2013 03:20:04 pm
Thank you, Liz... you know, they just don't taste the way they used to.... and it has nothing to do with getting older etc. Those heirloom varieties were something else! And fresh radishes... crunch! Yes!
Andrea
15/12/2013 07:49:19 pm
My Geoff will drool at this recipe, he had tried so hard to grow tomatoes here in Parkes, but they are always attacked by fruit fly, he's pretty happy this year , as he has had success with cherry tomatoes!
Lizzy
16/12/2013 08:47:38 am
It's disappointing when that happens, Andrea. I hope you will try this recipe, it's really good : )
Lizzy
16/12/2013 08:48:10 am
Thank you Rosa, I was pleasantly surprised by the flavour : ) 16/12/2013 08:15:28 am
What a delicious way to make hte most of this season's tomatoes! :)
Lizzy
16/12/2013 08:47:51 am
Thank you Lorraine : ) 16/12/2013 09:40:22 am
my mouth is watering .. i have just printed this recipe out and will save it for when i get my own or my dad's big homegrown beauties. i would never think of putting lime on tomatoes - thank you for the idea!
Lizzy
16/12/2013 09:46:20 am
My pleasure... enjoy your dad's tomatoes xo 16/12/2013 09:45:30 am
Sesame, tomato and a hint of salt how very delicious. I must give this a try. GG
Lizzy
16/12/2013 09:51:38 am
Oh yes, do.... GG : )
Lizzy
16/12/2013 09:49:44 am
Sesame oil makes a difference here... 'twas really good! And the best thing is that Peter didn't realise he was having balsamic! : ) 16/12/2013 11:22:16 am
Roast tomatoes are so nice! Something we don't do often enough. Hone grown grape or cherry tomatoes are my favorites. Although out of season store-bought tomatoes are surprisingly good - the roasting concentrates what little flavor they have, making them better. Really nice - thanks.
Lizzy
16/12/2013 12:35:12 pm
John, I agree with you... we don't eat enough roasted tomatoes either. Thanks for your kind words.
Lizzy
16/12/2013 12:35:49 pm
Adri... it won't be long and your garden or market basket will be flourishing with tomatoes again... happy cooking and merry Christmas to you too xo
Eha
16/12/2013 02:44:32 pm
Tomatoes and I are great friends but I have to admit that most get eaten at the garden bed or put into salads or onto sandwiches. I have roasted sometimes and enjoyed the experience but do not think sesame oil or lime have come to help! What a delightful recipe to try since most ingredients would be found in one's kitchen!
Lizzy
16/12/2013 02:55:36 pm
Ah, Eha, another who enjoys tomatoes fresh from the garden. Do try this recipe, it's a beauty. 16/12/2013 04:00:58 pm
Roasted in balsamic...vegetables don't get much better than that... I've never tried it with tomatoes, shame on me. So, many thanks for the recipe :) ela
Lizzy
16/12/2013 04:06:25 pm
Ela, do try this when you get the chance, it's quite divine. And thank you for stopping by x 16/12/2013 10:57:34 pm
Sesame oil and lime are certainly flavours I've never associated with tomatoes, I'm intrigued Lizzy and will have to give this a go, sounds delish! xx
Lizzy
17/12/2013 07:30:25 am
Lisa, same here! It is soooo good! ox
Lizzy
17/12/2013 07:30:10 am
Thank you Daniela, it is indeed! And thanks for stopping by : ) 17/12/2013 08:28:29 am
Mmm, too many good ingredients in this post and all we have in the UK are imported, chilled tomatoes. Boo. I must come back to this next year! That caramelised balsamic sounds pretty darn special.
Lizzy
17/12/2013 03:52:30 pm
Really Kellie? All imported... oh ugh! Thanks for your kind words... it is a good balsamic indeed! 17/12/2013 09:20:15 am
Wow! Such and interesting combination of flavors! Looks fabulous!
Lizzy
17/12/2013 03:52:41 pm
Thank you very kindly!
Lizzy
17/12/2013 06:41:13 pm
Thanks Celia, they are.... the few little ones we have are treasured xox 17/12/2013 08:37:25 pm
Ooh, nice one Lizzy! My tomatoes are running quite late this year as they got frost burnt in that last cold snap :( The lime sounds like it would be a lovely addition
Lizzy
18/12/2013 06:24:53 am
Thank you, Bec... it is a slow season, isn't it : ) 18/12/2013 10:59:14 pm
Your images are gorgeous and make me want to rush out and buy some tomatoes on the vine and roast them. I love how these have lime in them - would love to try this xx
Lizzy
19/12/2013 03:24:23 am
Oh Charlie, do... this would be wonderful on your festive table xox
Lizzy
24/12/2013 08:11:04 pm
Thanks Elizabeth. Season's eatings! 29/12/2013 02:21:50 pm
Yes, these would be a nice accompaniment for a BBQ on a warm summer's day. Rich flavours, nice colours - (I'm making myself hungry)!
Lizzy
30/12/2013 06:49:08 pm
Fran, thank you... I hope you do try this one xo Comments are closed.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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