Meaty tomato wedges roast until concentrated, ready to spoon over warm bread.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 700 g ripe Opalka tomatoes, in wedges
- 2 tbsp olive oil
- 1 tsp chopped fresh rosemary
- 2 garlic cloves, thinly sliced
- 1/2 tsp salt
- 6 pieces prepared focaccia
Method
- Heat oven to 200°C / 400°F. Arrange tomatoes in a shallow baking dish.
- Toss with oil, rosemary, garlic and salt. Roast 25–30 minutes until edges slump and juices thicken.
- Spoon warm tomatoes and a little juice over focaccia immediately before eating.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
This is not a shelf-stable preserve or a tested canning recipe. Keep sauces, pesto and vegetables with oil refrigerated; do not store them at room temperature.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
