The Modern Pantry by Anna Hansen

Author:Anna Hansen
Language: eng
Format: epub
ISBN: 9780091937973
Publisher: Ebury Publishing

LEMONGRASS-BRAISED CHERRY TOMATOES

These are absolutely delicious and go with just about anything. Make sure you use any leftover juices as a salad dressing, or add them to a stew, curry or soup.

SERVES 4

500g cherry tomatoes, preferably vine-ripened and still on the stalks

1 lemongrass stalk

a small knob of fresh ginger, sliced

2 garlic cloves, finely sliced

1 red chilli, split lengthways

100ml verjus

1 tsp soy sauce

100ml extra virgin olive oil

2 tsp demerara sugar

Gently wash the cherry tomatoes, being careful not to break them off the stalks. Using a pair of scissors, cut them into lengths of four or five tomatoes.

Trim the top and bottom of the lemongrass stalk and remove the outer layer. Place the stalk on a chopping board and crush with a rolling pin or other suitable implement. This technique will yield far more flavour than simply chopping it up, as it bursts open all the juice sacs. Split the lemongrass stalk down the middle and place in a roasting tin just big enough to hold the tomatoes. Scatter the ginger, garlic and chilli into the tin also, then lay the cherry tomatoes on top and sprinkle the verjus, soy sauce, olive oil and demerara over them. Place in an oven preheated to 140°C/Gas Mark 1 and cook for approximately 20 minutes, until the tomatoes just begin to yield to the heat and their skins split.

Remove from the oven and allow to cool on the tray. These are best made a few hours before you plan to serve them, allowing time for the fragrant juices to mingle and be absorbed by the tomatoes.

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