Here’s a quick and tasty recipe for next time you have some juicy little tomatoes to use.
2 punnets (or 500g) x small tomatoes (cut in halves)
A small handful x fresh aromatic herbs roughly chopped, oregano, thyme, rosemary, parsley – any combination or just one of these varieties is fine
2 tbsp x extra virgin olive oil
1/2 tsp x sweet paprika
1/3 tsp x fennel seeds
Several good twists x freshly cracked black pepper
2 cloves x fresh garlic (crushed and roughly chopped)
Tiny drizzle x balsamic vinegar
About 1/2-3/4 tsp x sea salt (use your taste buds to decide)
• Preheat oven to 160c
• Toss all ingredients together
• Spread evenly onto baking tray and place in oven for 2 hours
How to use:
• Serve for breakfast with toast, toss in salads or serve with a grazing table and olives when you next have friends around.
• They will last in the fridge for up to 5 days (or about 7 days if submerged under olive oil)
About the Chef
Simon Favorito: Executive Chef and Head of Wholefood Education
Simon Favorito comes from a lineage of wholefood chefs & has spent over half his life helping people to discover the magic of wholefood medicine through the culinary arts as a chef, a natural health practitioner, coach & teacher.
Simon offers conscious event catering, educational courses and personalised coaching that combines natural health principles, wholistic nutritional, modern psychology, traditional & contemporary food philosophy to help individuals create their own life changing food culture.
You can find Si cooking and teaching at Billabong Retreat every week Wednesday to Friday. For information on Wholefoods medicine, recipes, workshops and courses around Sydney, be sure to visit Simon’s Facebook page: Your Conscious Kitchen. or his Instagram Page.