Ingredients
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1.2kg cherry tomatoes
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100g integral coconut sugaror whole cane sugar
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1 large organic lemon
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2 organic limes
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3 peeled garlic cloves
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2 fresh stalks of mint
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4 fresh marjoram sprigs
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4 fresh thyme sprigs
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2-4g pink himalayan salt
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30g olive oil
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2 fresh stalks rosemary
Directions
The sauce with roasted cherry tomatoes is suitable for any situation, use it as an appetizer or starter in the form of soup or bisque, as a seasoning for pasta or parmigiana and enjoy it both chilled or hot in any season.
Ingredients
| 1.2kg cherry tomatoes | |
| 100g integral coconut sugar | |
| 1 large organic lemon | |
| 2 organic limes | |
| 3 peeled garlic cloves | |
| 2 fresh stalks of mint | |
| 4 fresh marjoram sprigs | |
| 4 fresh thyme sprigs | |
| 2-4g pink himalayan salt | |
| 30g olive oil | |
| 2 fresh stalks rosemary |
Steps
|
1
|
Preheat the oven to 120°C. Wash the tomatoes and dab them with a cloth. |
|
2
|
Arrange the tomatoes on a tray. Don’t stack them, or they won’t roast properly. Add the salt and sugar. Pour the oil and gently mix it with the tomatoes using your hands so that they are well seasoned. |
|
3
|
Add the cutted citrus peel using the potato peeler, the garlic and the sprigs of aromatic herbs. Gently mix it all together. |
|
4
|
Put the tray into the oven and bake it at 120°C for 1 hour and 15 minutes. Check it from now and then. The tomatoes must be roasted and darkened but they should not be opened completely. |
|
5
|
Remove the tray from the oven and separate the herbs, garlic and the citrus peel. |
|
6
|
Add the tomatoes into the Slow Juicer, using the smoothie cone (filter with large mesh) and extract the juice. |
|
7
|
Keep the sauce in sterilized jars or serve as an aperitif, appetizer, or as an accompanying sauce, to season pasta, parmigiana or risotto. Alternatively, enjoy it as a bisque or soup both childed in the summer and hot in the winter. |
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