Perfection?

There seems to be a great deal of talk at the moment about obtaining perfection in your cooking. That's a tad difficult for me to swallow (pun intended) as food and how it tastes to us as individuals is completely subjective.

So all I can do is to tell you a way of preparing things and cooking/baking them that works for me. That pleases MY taste buds, if you also like the dish then I am glad. But you may have a way of doing things that works much better for you and I would encourage you to stick to it. We need adventure and courage in the kitchen to get us out of the ready meal rut that unfortunately we still languish in as a society. Although it looks like, even in this, that the worm is starting to turn.

So in this post I'll take you through how I roast tomatoes in a way that works the best FOR ME and I can sum it up in one word......slowly!

I put these Vittoria vine toms in to my oven drizzled in EV Olive Oil and a few good grinds of the black pepper mill and left them for about 90 mins on 150c.

I then served them with some baked cod and puy lentils. Now that is perfection!

KIDDING!!!!!!

Today and tomorrow are the last days to get your In The Bag recipes in to me. See the post below this one for all the details!!

Comments

[kellypea]

The tomatoes look gorgeous. I love roasted tomatoes! And I completely agree with the adjustments that need to be made when I cook to suit our preferences. I'm a little less bold to do this when I bake, however...

[writershand]

Thanks for that Cherry. My roasted vegetables always seem to get burnt. It's obvious that cooking slowly is the answer.
I see you've left them on the vine too, something else I'd be afraid to do.