Slow-Roasted

Slow-Roasted

Ingredients:
2 tbsp agave syrup
1 stem fresh rosemary Tomatoes
½ cup/55 g dried

Directions:
bread crumbs, toasted
with Sweet Balsamic Syrup
(optional)
4
SERVES 1
Preheat the oven to 225°F/110°C/gas ¼. Line two baking
sheets/trays with parchment/baking paper and place the
tomatoes, cut-side up, on the pan. Sprinkle the shallots and
garlic around the tomatoes. Drizzle them with the oil and
sprinkle with a pinch of salt. Roast until the tomatoes are
shrunken and sweet, about 2 hours, switching the pan posi-
tions after an hour. Transfer them and any juices on the pan
to a medium bowl.
2
In a small saucepan, combine the vinegar, agave syrup,
and rosemary and bring to a boil. Cook for about 5 minutes
over medium heat, until the liquids reduce to ¼ cup/60 ml
and form a thick syrup. Remove the rosemary with a fork
and season the syrup with a pinch of salt.
3
Toss the tomatoes with the bread crumbs to soak up
the juices, if desired. Drizzle the syrup over the tomatoes
and serve.
NAGEV
GIB
When sweet corn is in season, you can barbecue
4 ears corn, kernels cut
off (about 2 cups/180g) it or boil it and eat it right off the cob, but for a
special Mexican-inspired treat, try this. The sweet,
1 large jalapeño, minced
crunchy kernels are perfectly delicious with the
2 cups/370 g chopped
fresh tomatoes spike of jalapeño and hint of lime.
2 tbsp freshly squeezed
lime juice Toasted
½ tsp salt
Sweet Corn
4
SERVES