Tomatoes are a fickle bunch. They all look so good, but even the cherry tomatoes — which I can usually count upon to be at least somewhat flavorful — can be dull and lacklustre from time to time.
Luckily, Nigella Lawson (who I have loved and cherished since I received a copy of “How to Be a Domestic Goddess” for Christmas as a teen), has a solution to this extremely vexing issue.
At least once a year I buy the first crop of supermarket tomatoes that look even vaguely ripe. They are never anything but a total letdown, which means I end up regretting my purchase — and resenting those subpar tomatoes for suckering me in.
Just as with A.A. Newton’s roasted salsa, the answer is heat, only this heat is much gentler, and the method is infinitely more hands-off.
You’ll have to turn on an oven, but only long enough for it to get hot (230C). Next, take your disappointing, dull-arse tomatoes, slice ‘em in half, sprinkle on some salt and sugar (and maybe a little thyme), then shut the oven off, and pop the tomatoes in there for an overnight stay, taking care not to open the oven, not even for a peek.
The gentle, ambient heat gives the tomatoes a makeover, transforming them from weak and watery into sweet and bright (and still very juicy). They’re great in salads, superb with a simple pasta, and very decent on a sandwich.
Moonblush Tomatoes | Nigella’s Recipes