Friday, 9 April 2010

Roasted Tomatoes and Verlaque

I was taught the Ten Commandments  in Sunday School many years ago. It is a list which was spoken by God and is seen as a moral foundation to my faith. The last one talks about coveting your neighbour's house, his wife, or his manservant or maidservant, his ox or donkey, or anything that belongs to your neighbour. 

I really don't covet my nighbour's wife (or husband), I don't think they have a servant (or a slave) and I haven't seen any livestock, except for their cats, which I can categorically say I hate.

But in food land, I covet many things. I read about the fresh product markets in France, where you can buy 8 different kinds of onions, the Italians who have joints of Parma Ham hanging in their barns and the Spanish fish markets where you can but real anchovies. Then the Americans that have things like peanut butter chips, blood oranges and San Francisco Sour-dough bread and muffins the size of small children.

But occassionally something comes to the shelves of our supermarkets in South Africa, locally made which makes me feel totally superior. One such product I recieved at the SA Food Bloggers Conference was Verlaque Fruit infused White Balsamic Reduction.

So, today I am not coveting - I am totally smug and especially with these Roasted Tomatoes using the Verlaque Fresh Cranberry Infused Reduction. 

I slow roasted quartered tomatoes (with the skin on) on a low heat, 110ÂșC for 4 hours. Before baking them I sprinkled them with a little olive oil and salt and then a generous splashing (aka Jamie Oliver) of Verlaque Fresh Cranberry Infused White Balsamic Reduction.

It bakes right down, without drying out, with a sticky, sweet, tangy fruit syrup. I served it as a vegetable, but it would work really well in a salad, with cheese or as a antipasto.

“People often ask for what others have, 
while not prepared to go through 
what others went through to gain it.”


Robyn said...

Those tomatoes look gloriously gooey, unctuous and caramelised...

Forage said...

Your photographs are beautifulness. Well done. Really love this recipe - my kind of food. I usually use dark balsamic vinegar for slow roasting tomatoes - but the white one here does something spectacular for the colour. (And I imagine the flavour too?) Verlaque is great - have you tried their Turkish Fig one?

Nina Timm said...

Rose, I think this is the most beautiful picture of sundried tomatoes that I have ever seen....Beautiful

Marisa said...

I also used my Verlaque this weekend - it really has tremendous flavour!

With that being said, this is a superb use for the rest of my bottle (well for SOME of it!). Great pics and the new header looks snazzy!

Elle said...

Stunning photographs Rose. Guess we'll have to come to South Africa to try that delightful sounding balsamic-cranberry combo.

Potjie said...

I want some of that!

Jeanne @ Cooksister! said...

What gorgeous pics! I LOVE slow-roasted tomatoes... And fyi, some American muffins are the size of quite LARGE children :o)

Jeremiah 17: 7-8

"Blessed is the man who trusts in the Lord, whose confidence is in Him. He will be like a tree planted by the water."

It is not your business to succeed, but to do what is right : when you have done so, the rest lies with God.
C.S. Lewis

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