I love this — it is healthy and appetizing; tasty for a side dish, or as a light meal on its own with some bread. It is important that your tomatoes are deep red and beautifully ripe. I particularly like this simple combination, but you can use other herbs instead — perhaps basil or rosemary — and you might like to include some other vegetables, depending on who you are serving and what they like. Red peppers (capsicums), eggplant (aubergines) and potatoes could all be cut up and included here. You’ll need one large baking dish of about 25 ×
Turn the vegetables again, lower the heat to 180°C (350°F/Gas 4) and cook for another 1¼ hours, or until the vegetables are golden roasted and moist and the natural sweetness of the tomatoes and carrots have come into being. Turn the vegetables once or twice more during this time, trying not to mash things up, but the tomatoes will invariably be melting and losing their shape. There should be very little liquid left, so you may have to add
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