Tuesday, April 18, 2006
Zephyr of roasted tomatoes
I'm not posting this because I think anyone wants to know how to roast tomatoes in the oven with garlic and parsley and olive oil, but just to remind them of the fantastic scent that wafts through the house when they are cooking. It winds through all the rooms and drifts past your questing nostrils and makes you remember good meals. Who could not be stirred by that smell? It reminds me of being in France in the middle of a hot July day and sniffing the air as I passed by open windows where lunch was cooking. Hot food on a hot day. Tomatoes and garlic and herbs. Mmmmm.
As they cool down to the room temperature at which I want them they will collapse slightly, so it's best to remember that and take them out of the oven while they still have a good shape. I am serving them with cold roast lamb, the remains of the boned and stuffed leg of lamb we had for Sunday lunch. The lamb was wonderful, from The Somerset Meat Company, which sells locally reared 'stress free' meat. The lamb pretty much gambolled along the road and on to my table.
Posted by June at 5:13 PM