Kipper is not generally a picky eater, but one thing she’s never liked is tomatoes. Well, identifiable tomatoes anyway. She’ll eat ketchup by the spoonful, and will tolerate a tomato-based pasta sauce, or a thin layer under the cheese on a pizza. But a slice of tomato? Raw or cooked, there’s just no way she would eat it.
So it is a testament to how delicious these roasted tomatoes smelled while cooking that she was persuaded to try one of them. And not only did she eat it, she pronounced it, “delicious!”, had several more, and went on to demand that I make more of these roasted tomatoes at the earliest opportunity. “Make a BIG tray next time Mummy!”
I’d made this dish as a simple and tasty way to use some of our late summer/early-autumn tomatoes – the plants seem to be ripening about 500g tomatoes every 2-3 days at the moment, and there’s only so much salad a person can eat. I think the thing that really made this batch of roasted tomatoes super-delicious was the addition of fennel seeds. The slightly sweet aniseed flavour goes beautifully with the tomatoes. Mmmmm.
I also made a kale, pecan and goat’s cheese pesto, that was supposed to be the star of this meal, and while it is delicious, it did end up playing second fiddle to the roasted tomatoes rather. Sorry, kale pesto. Still, if you’re looking to do something tasty with a bag of kale you could do a lot worse than make this pesto. It’s pretty good on its own (with pasta) but really great with the addition of roasted tomatoes!
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- 400g mixed tomatoes
- 1 tsp herbs-de-provence (or mixed herbs)
- 1 tsp fennel seeds
- Pinch crushed chilli/chilli flakes
- Pinch salt
- 3-4 tbsp olive oil
- Preheat the oven to 180C.
- Cut the tomatoes into halves, quarters or chunks, depending on their size - each piece should be about the size of half a cherry tomato! - and place in a baking dish.
- Sprinkle over the seasonings, then drizzle over the oil and gently mix everything together to coat. Spread the tomatoes out into an even layer.
- Roast at 180C for 45 minutes until soft, fragrant and delicious! Serve warm.
- 200-250g kale
- 3 cloves garlic
- 50ml extra virgin olive oil
- 55g hard goats cheese, grated
- 25g pecan nuts
- salt and pepper to taste
- Remove and discard the 'ribs' from the kale, and wash the leaves thoroughly. Peel the garlic cloves. Cook the kale and garlic in a large pan of boiling water for 4-5 minutes, then drain well and allow to cool slightly.
- Put the cooked kale and garlic, oil, cheese and pecans into the bowl of a food processor and pulse repeatedly until a thick, slightly chunky consistency is reached. (You can process until smooth if you prefer, obviously.)
- Taste and season with salt and pepper if desired.
- This is great on pasta - thin it with a little pasta-cooking water before stirring through. Also great on toast, in sandwiches & quesadillas, or on a jacket potato with some extra grated cheese.
Pasta Please, which is hosted by Supper in the Suburbs and organised by Tinned Tomatoes. They’re after recipes using seasonal veggies like tomatoes and kale – perfect!
Extra Veg, hosted this month by Kate at Veggie Desserts, and organised by Michelle Utterly Scrummy and Fuss Free Helen. All that kale ‘hidden’ in the pesto has to count for something, right?
Recipe of the Week, hosted by A Mummy Too.