Roasting Vine Ripened Tomatoes
Spring was definitely in the air today as we say goodbye to the last week of winter. I went for a walk to the local market and the vine ripened tomatoes were just gorgeous. I picked up a dozen to go into Katie Quinn Davies’ Mick’s Pork & Red Wine Lasagne from her first book What Kaite Ate Recipes and Other Bits and Bobs.
After a quick rinse, I halved them, topped them with garlic and thyme and slow roasted them in the oven for 1.5 hours. Aroma throughout the house was divine. With the warm breeze coming through the window, it was a perfect afternoon.
The lasagne was not very photogenic, but gosh was it good! Best thing is that after a third helping, there is still enough for lunches for the next two days!