Bloody Mary Slow Roasted Tomatoes
One hour +
An unusual slant on slow roasted tomatoes, this recipe will turn your glut into a long-lasting fridge favourite.
350g cherry tomatoes
1 tbsp sherry
juice of ½ lemon, or 1 tbsp bottled
6 drops Tabasco sauce
1 tsp Worcester sauce
Chilli flakes to taste
Olive oil for spraying/brushing and covering
Cut the tomatoes in half and soak in a mixture of the vodka, sherry, lemon juice, Tabasco and Worcester sauces, and add chilli flakes to taste. Leave for 1-1.5 hours. Set the liquid aside and it can be drunk as shots if you’re feeling brave, or used as the basis for a Bloody Mary cocktail.
Preheat oven to 150°C (300°F).
Line a baking tray with grease proof paper. Arrange the tomatoes cut sides up.
Brush/spray the tomatoes lightly with olive oil. Sprinkle with salt, and with more chilli flakes, if desired.
Bake for around 2 hours until semi-dried.
Store airtight in the fridge for up to a week, or place them in a jar, covered with olive oil to store for longer.