Moonblush Tomatoes

What to do if you have another washed out summer? Well, apart from packing your things and heading for the hills, or even better the beaches you could make moonblush tomatoes.

I got the recipe from Nigella's Feast. I think these are much better than sundried tomatoes, much juicier, really flavourful and delicious. They are perfect for salads, picnics or a buffet table. They do take all night to make (that's of course where the moonblush comes from), but they are absolutely minimum effort and maximum outcome.




Moonblush Tomatoes

500g (about 24) on-the-vine cherry or other baby tomatoes
2 teaspoons Maldon salt or 1 teaspoon table salt
1/4 teaspoon sugar
1 teaspoon dried thyme
2 x 15ml tablespoons olive oil


Preheat the oven to 220C / gas mark 7.

Cut the tomatoes in half and sit them cut side up in an ovenproof dish.

Sprinkle with the salt, sugar, thyme and olive oil.

Put them in the oven, and immediately turn it off.

Leave the tomatoes in the oven overnight or for a day without opening the door.