Wednesday, 6 June 2007
Herbs in the Kitchen
We grow plenty of herbs in the garden but there are couple that thrive in my kitchen. Fresh coriander is one of those herbs that you either love or hate - I use it mainly in curries and Mexican cuisine. As well as a pot of the fresh stuff, I have a frozen supply in the freezer.
Basil is in the other pot and the smell wafting up from it is divine.
One of my favourite dishes is Roasted Tomatoes with Basil, perfect with bread to mop up the juices.
Roasted Tomatoes with Basil & Balsamic Vinegar
Just take large plum tomatoes and slice in half - you can skin them first it you want.
Place in an oven proof dish, cut-side up and spread a little chopped garlic on each cut side.
Tear up a handful of basil leaves and lay on top of tomatoes. Dribble a tiny amount of olive oil on each one and roast for a couple of hours in a low oven.
To serve, whisk a tablespoon of olive oil with a tablespoon of good balsamic vinegar and drizzle over the tomatoes.