From Nigella Express by Nigella Lawson
500 grams cherry tomatoes (on the vine or other baby tomatoes)
2 teaspoons maldon salt (or 1 teaspoon table salt)
¼ teaspoon white sugar
1 teaspoon dried thyme
2 tablespoons olive oil
1.Preheat the oven to 220°C.
2.Cut the tomatoes in half and sit them cut side up in an ovenproof dish. Sprinkle with the salt, sugar, thyme and olive oil.
3.Put them in the oven, and immediately turn it off. Leave the tomatoes in the oven overnight or for a day without opening the door.
Slow-Roasted Tomato, Goats Cheese and Mint Salad
200g rocket or spinach leaves
200g soft goat’s cheese
1 tbsp lemon juice
2 tbsp extra virgin olive oil
2 tbsp fresh mint, chopped
1.Arrange the leaves in a large dish and dollop soft goat’s cheese here and there. Add the cooked-down, intensely red tomato halves.
2.In the same dish the tomatoes have been cooking in, whisk together the lemon juice and olive oil and pour over the salad. Scatter with the chopped mint.
Sauvignon Blanc, Semillon, Cape Mentelle, Margaret River, Western Australia, 2011, MYR99