Make Friends with Your Fridge

Have a clear out of your fridge once a week and make a batch of these slow roast tomatoes for the makings of a lovely salad, sandwich, yogurt dip, soup topper, rice bowl, pasta stir through or marinade, at your finger tips!

This batch will make the perfect light (brunch masquerading as) supper this evening with avocado and poached eggs on sourdough. Watch out as your addiction takes hold…

FRIDGE TOOLKIT: SLOW ROAST TOMATOES:

Pre-heat the oven to 150C. Slice a couple of punnets of small tomatoes through the stalk (British when in season – Isle of Wight are the best). Lay cut side up on a flat tray covered with grease proof paper. Toss with oil, salt, pepper and thyme sprigs (or experiment with other herbs – lemongrass makes a really unusual change). Roast in the oven for anywhere between 1-2 hours depending on size and desired consistency. Once cooked to your liking, taste and adjust sweetness if needed with a little maple syrup. Store covered in a film of best quality extra virgin oil in the fridge for up to a week (if they last that long!).