This post is a tribute to wonderful organic heirloom tomatoes, generously supplied by our family friends, who grow them in their backyard. I am forever grateful to be able to experience absolutely unique taste of these tomatoes.
These tomatoes are so good, it is a crime to use them in a vegetable roast. As I was making other roast, I decided to make vegetable roast in mini cocotte, with just 3-4 tomatoes to add to the mix, and have fresh tomatoes with just onions, salt and pepper, not to feel guilty.
- mix of chopped chat potatoes, carrots, celery, red capsicum, mushrooms, onions and organic heirloom tomatoes cut in halves
- salt for seasoning.
- use butter or oil to generously cover the surface of mini cocotte, including lid
- season all vegetables and pack as much as you can into cocotte, cover with lid
- roast in preheated fan forced oven (180 degrees) for 20-30 min covered with lid, until vegetables tender.
I did not add any spices, and used only salt for seasoning. The taste was simply to die for. Tomatoes gave the roast the sweetness with just a hint of refreshing sourness, giving melting explosion of flavours. This sourness is not present in fresh tomatoes which have an abundance of flavour and delicate sweet taste. The flavour changes during roasting and becomes even more sophisticated. I have to attribute the delights of this roast also to Staub cast-iron mini cocotte. Whenever I use it, it magnifies flavours and creates textures different to open roasts.
Vegetable roast would always have more flavour when any fresh tomatoes are used. It can be served as a side dish, or be a meal on its own with fresh salad. So, I had the best of both worlds: vegetable roast with these wonderful tomatoes, accompanied by tomatoes and thinly sliced onions with salt and pepper, as a fresh salad.
The same roast can be done in any casserole or baking dish for the whole family to enjoy.