This is such a simple recipe but a great one to keep in your stock of go to items when you need something for pasta, to top hummus, another dip or spread, to float on top of soup, to ladle onto polenta or quinoa, or to toss into salads. Actually, it is a great recipe for left over tomatoes – use cherry tomatoes or cut others into halves or quarters.
The tomatoes can also be whizzed into dressings or marinades, added to rice as it is cooking, or stirred through any grain during or after cooking. It’s perfect spooned on top of Pudla, Socca or Farinata.
Braised Tomatoes with Herbs
Braise tomatoes with some basil, dill or coriander leaves, a branch of thyme, generous amounts of olive oil, lots of garlic cloves, salt, pepper and a sprinkling of sugar. Cook on low for 30 mins. Use a heat diffuser if necessary to keep the heat low.