Sprouted Fig (The Smoothie Lover)
May 31, 2016
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At the time of writing I am sitting in Helsinki airport on my way to Beijing. My one month travel in China and Japan has begun and it feels oddly unreal. I don’t really believe it. I can’t wait to see two countries I’ve heard so much about for myself! That’s the fun thing about travelling – you never really know what you are going to see before you are there. No matter how much you read or hear or how many photos you see, you will always be surprised by something. I can’t wait to see what surprises are out there for me this time.

I skrivende stund sidder jeg i Helsinki lufthavn på vej til Beijing.  Min 1 måned lange rejse i Kina og Japan er begyndt, og det føles helt uvirkeligt. Jeg tror ikke rigtig på det endnu. Men jeg kan slet ikke vente med at se to lande, jeg har hørt så meget om. Det er det skønne ved at rejse – man sved aldrig rigtig, hvad man skal ud til, før man er der. Lige meget hvor meget man læser, hører eller ser før, er der altid overraskelser. Jeg kan ikke vente med at se, hvilke gode overraskelser denne tur bringer.

EasyRecipe

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In the mean time I have one hour to kill in Helsinki airport. So I thought I’d share this recipe I’ve been wanting to share for a long time. I remember my dad making these tomatoes when my parents had guess over when I was little. Only when we had guests because they have to be in the oven for 8 hours. EIGHT!! The grown ups were always completely obsessed with them – and I downright hated them. I remember my dad saying they tasted almost like candy, so I think I was just disappointed when I tried them because I had been expecting tomato wine gums. Haha…

I mellemtiden har jeg lige en time i Helsinki at slå ihjel. Så jeg tænkte, jeg ville dele denne skønne opskrift, inspirer af en, min far plejede at lave, når vi havde gæster, da jeg var mindre: skønne langtidsbagte tomater. Og vi fik dem KUN når vi havde gæster – de skal nemlig 8 timer i ovnen! OTTE!! Helt vildt. Jeg kan huske de voksne altid var ekstremt vilde med dem – jeg kunne ikke fordrage dem. Måske det har noget at gøre med, at min far sagde de smagte som slik. Jeg tror lille Josefine måske var lidt skuffet…

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Anyway now, 10 years later, I can totally agree with my father. The long time in the heat makes these tomatoes incredibly sweet and the taste gets very concentrated (double win, since I could eat tomatoes like candy).

I’ll try to post on Instagram once in a while if I can (at least when I come to Japan). See you in a month!

 

Ti år senere er jeg dog totalt på min fars side. Den (meget) lange bagetid gør disse tomater ekstremt søde og fremhæver virkelig tomatsmagen (dobble win, siden jeg kunne spise tomater som slik i forvejen).

Jeg håber på at kunne opdatere Insta lidt undervejs – i hvert fald i Japan. Ses om en måned!

 

Slow Roasted Tomatoes

Ingredients

  • 500g. Cherry tomatoes
  • 1 tbsp. olive oil
  • 1/2 tbsp. honey
  • 1 tsp. flake salt
  • Dash pepper
  • 1 tsp. Rosemary

Instructions

  1. Preheat oven to 75•C /
  2. Mix together olive oil, honey, salt, pepper and rosemary. Line a baking sheet with baking paper. Place the tomatoes on the tray and pour over the oil-honey mix.
  3. Bake in the oven for 7,5 hours. Turn up the heat to 100C for the last hour.
http://sproutedfig.com/slow-roasted-tomatoes/

3 responses to “Slow Roasted Tomatoes”

  1. Have fun and stay safe, my friend! (enjoy some amazing glorious food while you’re at it! Haha!) ;) xo

  2. How did I miss this post??? (I know, I didn’t get your newsletter again)
    Anyway, so exciting you are travelling. I hope you will have a wonderful time!
    These tomatoes sounds absolutely amazing! I love roasted tomatoes, but I only make a quick version. This 8-hour version must be the bomb, I really wanna try them!

  3. Mary Frances says:

    Have fun in China and Japan! What an interesting way to prepare tomatoes. Thank you for sharing.

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