Sunboy - Sunday recipe from Sunboy

The last recipe we posted was for our aussie avocado dip and today we will tell you about a really nice dish to go with it or a multitude of other uses. Again, this is great for those items left in the larder box that might be getting on a bit or when you get back on land to cook anytime you like.

Slow roasted tomatoes:

Half as many tomatoes as you wish to prepare, we use italian egg tomatoes normally but any tomatoes will do. Spoon out the centre of them and lay them in a baking tray. Mix together 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1/4 cup of sweet chilli sauce and a good pinch of salt, ground
black pepper and a tablespoon of white sugar.

Now if you are very lucky and have some fresh coriander, chopped up about half a cup full and add that to the mixture. Of course the odds are you wont have that on board so save that for when you are ashore. Otherwise, spoon some of the mixture into the tomatoes and bake in a slow oven for at
least an hour (arent all yacht ovens slow???) on a low temperature. If you do happen to have some fresh basil on board, tear some up and top the tomatoes when they are cook. Can be served warm or cold and will last a few days in the fridge, dont know how you could leave them though. Can also be chopped up and added to cooked pasta or great with a nice strong brie cheese.

Bon Appetite from the crew of Sunboy.