These Italian Sun Blushed Tomatoes in the Oven are sweet, savoury, herby and so delicious! You can use them in salads, panini, focaccia, bread dough or as part of a traditional Italian antipasto with some sott’oli, cured meats, cheeses and artisan bread.
Here in the UK is quite difficult to get good sun blushed tomatoes and when you do get them and they are so expensive that I have to think twice, so knowing how to make them at home not only saves money but you can make as much or as little as you like and customise them with your favourite flavours.
WATCH HOW TO MAKE ITALIAN SUN BLUSHED TOMATOES IN THE OVEN
For this recipe I’m not providing specific quantities for each of the ingredients because it will depends on how many tomatoes you’re using. The recipe is more of a method rather than a recipe at such.
In the video I’m doing the basic recipe, but you can customise it with your own flavours. If you like to add a touch of spice you can sprinkle some chilli powder or chilli flakes, black pepper, a pinch of cayenne pepper for a smokey tough and so on.
Tomatoes are quite good in taking flavours and you can be bold with them as long as they are ripe and sweet you can add almost any flavouring you fancy.
Of course traditional Italian style is with sea salt, dried oregano and olive oil. And of thing that adds more flavour to these tomatoes is the herb infused oil I use. If you want to use the same olive oil here’s the link on how I made it How to Make Infused Olive Oil with Herbs, Chilli & Sun Dried Tomatoes.
Of course you don’t have to use infused olive oil but it does add to the overall flavour of the tomatoes!
KEY STEPS TO BEAR IN MIND
- The most important thing in this recipe is of course ripe tomatoes, the riper the sweeter the more delicious your tomatoes will be. Of course here in the UK we all know how difficult is to get ripe sweet tomatoes, hence why I’m using plum or cherry tomatoes, making them with your normal tomato salad will be, quite frankly, useless.
- The next is getting all your tomatoes covered in the seasoning and olive oil. Not only you’ll get bland tomatoes but they will burn quite easily too.
- Season season and season, don’t be mean with the seasoning!!
HOW TO KEEP AND STORE THE TOMATOES
I like to store them in a glass container layered with some fresh chopped or sliced garlic, basil leaves and lots of infused olive oil, like in the picture below but with more olive oil.
Again this is also customisable, my husband likes to keep them layered with mint leaves instead of basil, and the mint really gives them a whole new dimension.
One dish I love to prepare with these sun blushed tomatoes is a simple green leaf salad with black olives, grilled peppers, salt, black pepper and extra virgin olive oil, and serve it with some left-over arepa crisps. If you’ve never made arepa crisps, then you are missing out in one of the most delicious and addictive bread like crisps, here’s the recipe on how to make Leftover Arepa Crisps.
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See you next time with another delicious recipe, remember you can always rate the recipe below and comment.
HAPPY COOKING!! 🙂
