Ingredients
- 2 vines of cocktail sized truss tomatoes
- 6 tablespoons extra-virgin olive oil
- 4 cloves garlic, unpeeled
- 4 sprigs thyme
- 1 teaspoon sea salt flakes
- 250g Persian marinated feta (goats or cow)
- Toasted pine nuts to garnish
- Fresh basil to garnish
Author of this recipe
This is a produce-driven dish that is all about finding some fantastic tomatoes.
There can be some below-par tomatoes out there in the supermarkets, destined for soups and stews. When I find quality produce - I want to take the opportunity to pare back the ingredients, intensifying the flavours that are already there, adding as little as possible.
With this recipe, we’re not compensating with sugars and sauces – we’re using a little bit of creativity and a few good ingredients. There’s very little intervention before the ingredients reach the plate.
The tomatoes get a moment in boiling water to take off the skin, and then a low and slow dehydration in the oven to concentrate those amazing flavours. The low, slow cook also means the tomatoes hold their structure and shape, cooking through without collapsing.
The olive oil, so slowly heated, is going to take up the flavours of whatever you add. Here we’ve got a bit of garlic and a little thyme.
A really beautiful, surprisingly easy and impressive plate.
Preparation
- Preheat the oven to 100°C.
- Bring a large pot of water to the boil.
- Prepare a bowl of ice water.
- Without removing the tomatoes from the vine, carefully cut an x into the base of each tomato.
- Blanch the tomatoes in the boiling water for 15 seconds, then place into the iced water immediately. Remove the skins.
- Put the tomatoes in an oven tray, drizzle with 3 tablespoons of olive oil, add salt, garlic cloves and thyme, then slow roast in the oven for 1 hour and 45 minutes.
- For the whipped feta, place the feta in a food processor and slowly pour in 3 tablespoons of olive oil as the blender is mixing. You should end up with a thick paste.
- To serve, spread the whipped feta on a plate. Carefully place the roasted tomatoes onto the feta. Use the juices from the oven tray and drizzle them over the top. Garnish with toasted pine nuts and fresh basil.
Tips from the author
Source some good quality tomatoes from your local grocer, you’re looking for a golf-ball size cherry or cocktail truss tomatoes, with nice colour, that’s really attached to the vine.
Good quality fetta is readily available, there’s some lovely products out there. Here it’s whipped up a little for a light airy texture. The creaminess of the cheese accentuates the acid and umami within each tomato.
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