Fennel Roasted Tomatoes – twisted No. 3

‘Cos of my ongoing oven issues, I had to fudge how I made this, this time – but the recipe below is how I normally make it. Tomatoes love fennel seeds, and the feeling is mutual. There’s an abundance of wild fennel growing quite near my house, in Mile End Park, so I collect the seeds for a year’s supply at the end of summer.

Ingredients

Tomatoes

Fennel seeds

Garlic, finely minced

Coarsely ground salt

Coarsely  ground black pepper

Few drops of oil

Method

Turn your tomatoes upside down and cut in quarters, but not all the way through – so they open up like four petal’d flowers. Deseed. Smear a baking tray with a few drops of oil. Lay your tomatoes quite closely, but not overlapping on the tray, skin side down, flesh side up. Sprinkle with salt, seeds, garlic and black pepper. Splatter with oil, but only a few drops.

Place on a shelf at the bottom of your oven and bake for 30-45 minutes (depending on the temperature you’re using for whatever else you’re cooking) – low and slow is best. You are aiming for about 50% dehydration, so they come out a bit like ‘sun blush’ tomatoes from the deli counter.

While you might want to wait until you’ve got the oven on for something else, it’s well worth making a whole trayful – they are really good in sandwiches, on a roast vegetable platter, or with anything grilled or barbequed. Fennel seeds feature in both Indian and Chinese cuisines, so they are also great with curry, dhall, or a black bean and ginger dish.

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