Slow-roasted tomatoes on toasted sourdough with goat’s cheese

Cherry tomatoes

Relish mama, 260pp.
by Nellie Kerrison
Nellie Kerrison, Melbourne, 2014
Cooking on pages 32–33

For someone who cooks as much as I do, you’d think I’d have heard of Nellie Kerrison before now.

Turns out Kerrison is a highly regarded food writer and stylist, and founder of the popular and highly regarded Relish Mama cooking school in Melbourne.

Last year the book earned a bronze medal in the IPPY awards, the largest international and regional competition that honours the best independently published titles from around the world.

So what’s in it for us?

Roasted tomatoes on toast

Slow-roasted tomatoes on toasted sourdough with goat’s cheese

500g cherry tomatoes (preferably on the vine)
40ml extra virgin olive oil
2 tablespoons balsamic vinegar
freshly cracked black pepper
2 teaspoons sugar
150–200g goat’s cheese
16 slices sourdough
rocket leaves, to garnish (arugula)

Tomatoes with balsamic Roasted tomatoes

Preheat over to 150°C.

Line and baking tray with baking paper and spread the tomatoes out on top. If you are using vine-ripened tomatoes, carefully cut the vines into bunches of 3–4 tomatoes, leaving the stems intact.

Drizzle with the oil and vinegar, season with the salt and pepper, and sprinkle with sugar.

Bake for 1 hour. The tomatoes should look slightly shrivelled when they are done. Leave on baking tray until you are ready to serve, and serve with the pan juices.

To serve, place a good spoonful of goat’s cheese on top of the slices sourdough, along with some of the slow-roasted tomatoes and salad leaves. Makes 16.

Goat cheese and rocket

How it played out
Except for cutting the sugar back to 1 teaspoon, I followed this recipe as written.

Based on the picture shown in the cookbook, this recipe was served on baguette-size pieces of sourdough. I make large sourdough loaves, so cut three slices (and then cut those in half) for Poor John and me to share at lunch.

There were some leftovers that didn’t fit on the slices of bread, and those disappeared in the course of the afternoon. I wonder who ate those?*

Relish Mama cookbook

A sensational dish. I’m such a sucker for the Mediterranean flavours of balsamic vinegar, goat cheese, tomatoes and rocket (arugula).

This was served to Poor John on his birthday and he agreed it was a right royal success.

*I could eat this every day and by the bowlful, and even without the bread. But I have to say that the bread is darn good too.

I love shopping in foreign food markets and supermarkets. It’s especially fun to see bulk ingredients on display. Have a look at the Red Mountain Supermarket we visited in Dubai.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Light meal, lunch, Salad, Vegetable and tagged , , , , , , , , . Bookmark the permalink.

18 Responses to Slow-roasted tomatoes on toasted sourdough with goat’s cheese

  1. This one looks delicious!

  2. Wili says:

    So so I. I have never heart about Nellie Kerrison or about IPPY awards. But this simple tomato dish is quite good. 😊

  3. Yes, lovely. It brought back memories of our times on the farm and the large pizza oven in which, apart from baking pizzas we also baked bread and dried tomatoes.

  4. Cool and tasty, in other words, it’s noon here and I am hungryyyyy 😀
    Wonderful recipe!

  5. This is gorgeous, Peggy. I slow roast tomatoes often, but your way sounds much better 🙂

  6. Rhonda says:

    That would make a yummy breakfast, too! I often have half a packet of soft goats cheese left over after making my broccoli salad. This sounds like a great way to use it up!

  7. This looks yummy…When I get some time I may give this a go!! 🙂 xx

  8. DBD says:

    Me gustan mucho tus recetas de cocina!! Ojalá pudiera probarlas; seguro que son unas comidas exquisitas. Best regards

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