Slow roasted heritage tomatoes with soft polenta

Serves

2 People

Cooking Time

120 minutes

Season

Summer

Dietary

Vegetarian

Gluten Free

This is a fantastic and simple, warming early autumn recipe as we start to clear our beds of tomatoes at the farm to make way for winter crops,. Tomatoes slowly roasted to intensify their flavour served on a bed of comforting polenta. This can also be vegan by missing the butter and parmesan in the polenta, or replacing with vegan alternatives.

Ingredients

500g Mixed Tomatoes (Cherry or Mixed Heritage)
1 Bulb of Garlic
Thyme
Good Olive Oil
Sea Salt
150g Polenta
800ml Veg stock
50g Parmesan
Knob of Butter

Method

Step 1.

Pre heat your oven to 160c. Get a large roasting tin. Slice your tomatoes, in half if large tomatoes and keep whole if cherry tomatoes. Add to the roasting tin. Cut your bulb of garlic in half keeping whole and add this to the roasting tin along with some fresh thyme sprigs.

Step 2.

Add a good glug of olive oil and season well with sea salt. Place in the oven and slowly roast for 1 hour to 1 hour 30 mins until the tomatoes are soft and yielding.

Step 3.

Whilst the tomatoes are cooking, prepare your polenta. Add your stock to a large pan and bring to the boil. Get a whisk, then pour in the polenta to the stock whisking all the time. Simmer stirring often for around 20- 30 mins until cooked through.

Step 4.

Once the polenta is cooked, take off the heat and add a knob of butter and some grated parmesan. Check for seasoning.

Step 5.

Spoon your polenta into your bowl, and scoop your tomatoes on top. Spoon the delicious liquid from the pan over the tomatoes. Finish with a grating of parmesan over the top.