Confit cherry vine tomato soup.
750g Jim Craig's red cherry tomatoes.
250g vine tomatoes
4 red onions
1/2 a head of celery
one large carrot
one bulb of garlic
generous bunch of rosemary
generous bunch of thyme
tablespoon of sherry vinegar
teaspoon of brown sugar
basil leaves and creme fraiche to garnish
Slice tomatoes in half, roughly dice red onion, cellary, carrot and garlic.
Place in a large roasting tray, add picked herbs sea salt, cracked black pepper, cherry vinegar and a very generous glug of extra virgin olive oil, mix through the vegetables.
Cover the tray with tin foil, place in the oven at 180 degrees C, leave for one hour.
Remove foil then place back in oven for 30-40 mins until the tomatoes begin to char.
Place in large saucepan, blend until smooth adding water and seasoning to taste and texture.
Finish with torn fresh basil, creme fraiche and extra virgin olive oil.
Panzanella Salad
500g Jim Craig's mixed cherry tomatoes
1 red onion
small bunch of basil
small bunch of oregano
small bunch of parsley
some old bread
3 cloves of garlic
cherry vinegar
Slice tomatoes in half. Finely slice red onion. Add a 2 tablespoons of cherry vinegar, and 3 of extra virgin olive oil, season with sea walt and cracked black pepper.
Tear old bread into chunks, place in a roasting tray with garlic cloves, not pealed, drizzle with olive oil, season and roast in oven at about 150 degrees C until golden brown.
Pick some parsley, oregano and basil and add to the vegetables.
Finally add the bread, removing the garlic cloves and serve straight away.
Perfect with white fish, or chicken.
I presently live in the west of Scotland and only noted Earthys presence because of coverage on the BBC. The next time I am in Edinburgh, I will surely pay a visit as Earthy sounds like a place I'd frequent a lot.
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