Well, in case you’ve missed it, we’ve kicked off our European tour… Our first stop was Ireland!
Here we are with our Ireland distributors, J & C Kenny.
We promised you some menu inspiration from our travels, so here is our first update… What a delicious time we had at Rolys Bistro in Dublin a seafood platter with the most amazing roasted tomatoes! They were whole and juicy, and had a sprinkle of spring onion, olive oil and balsamic…
Seafood pairs perfectly with our Two Tails Marlborough Sauvignon Blanc, and we often put together a Friday night platter for ourselves, but roasted tomatoes are not something we’ve served alongside this before. We will be now! Especially, as we always have an abundance of tomatoes in our garden in the summertime.
If you don’t want to wait for summertime, head to the supermarket for what is sometimes an uninspiring container of imported or glass house forced cherry tomatoes, let’s face it these often lack flavour… With a few simple steps transform them into mighty morsels that are sure to tantalise your taste buds!
- Preheat oven to a low temperature, around 120 – 150˚c. Low and slow, is the key here…
- Halve your tomatoes and lay on a baking sheet lined with baking paper.
- Pop a few cloves of garlic, in between the tomatoes.
- Drizzle with olive oil, and season with mixed herbs (dried will be fine), salt and pepper.
- Bake the tomatoes in the oven for about three hours. Check them after about two, they should be shriveled and dry, but still have a little juice left inside.
- Serve them warm as a side with your seafood platter or let them cool, in which case, cover them with some extra olive oil then keep them in the fridge.
You’ve got the recipe… Now buy your wine!