semi-dried tomatoes overnight

Every now and then the overnight tomatoes make their appearance on various food blogs I follow. They have many fancy names like night blushed tomatoes or moon dried tomatoes, but I think the flavour speaks for itself.  When I talked with my local vegetable shopkeeper about the many possibilities to enjoy the little heirloom tomatoes I remembered the overnight method and promised to share it with him.

It's super easy and the result is irresistible. While you heat your oven up to the maximum (250°C), you cut the tomatoes in halves, put them on a baking tray and season them to your liking.
I love to sprinkle them with salt, brown sugar (or maple syrup) and a bit of ground caraway. That's it.

The moment you put the tomatoes in the oven you turn off the heat and go to bed.

When you open the oven the next morning, you'll find the most sweet, tasty, semi-dried, wonderful, delicious tomatoes you hardly can contain yourself from eating them right from the tray.

The tiny tomatoes of the middle row didn't survive until we had prepared the rest of the lunch (the smaller the tomatoes the better for the overnight method!)

everyday freshness

The variety of florentine salads has been the beginning of a long journey of discoveries. Welcome to my guide for salads that never makes you feel like they are just a side dish.

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Assemble a variety of lettuce, arugula or baby spinach on a plate

• add  dried San Marzano tomatos, grated parmiggiano, roasted chicken, fresh and ripe tomatoes, fennel and artichokes cut in slices, Mozzarella di Bufala, chopped pine nuts and pistachios, little balls of fresh goat cheese, thinly sliced turkey....

• sprinkle with nothing else than an excellent olive oil, balsamico, salt and pepper
• dip chunks of white bread into the remaining bits of salad sauce

Choose high quality products - it will make a huge difference since all your ingredients are raw!