Most summers I make a batch of jammy tomatoes and another of roasted peppers. They last in the fridge, they go with everything, and they make meals feel more thought-through than they actually are.
Meals come together faster when the fridge holds a few high-impact elements. Think of them as flavor components — not full dishes, but building blocks. Having one or two flavorful elements on hand makes anything you plate feel composed, layered, and more delicious than the work you put in right now. Good bread, a piece of cheese, or a handful of herbs are often all you need to turn them into a meal.
These two — jammy roasted tomatoes and roasted, marinated peppers — are what I return to most summers. They make soft cheese feel like a composed dish. They’re perfect spooned over eggs or tucked into a meze plate.
Jammy Roasted Tomatoes with Thyme and Garlic
Preheat the oven to 135 °C. Halve 500 g cherry tomatoes and place them in a lightly oiled ceramic or enameled dish. Add four smashed garlic cloves (skins on) and a few sprigs of thyme. Drizzle with olive oil, season with salt and black pepper, and toss gently until coated.
Arrange the tomatoes cut side up. Roast for 2–3 hours until collapsed, glossy, and sticky at the edges. In the last hour, whisk pomegranate molasses with olive oil (1:2 ratio) and drizzle over.
Once out of the oven, finish with flaky salt, a thread more olive oil, and a pinch of pul biber. Serve warm or at room temperature.
Kitchen Notes:
– The skins keep the tomatoes intact and help them jam in texture. If you prefer, slip them off while still warm.
– Keeps 4–5 days in the fridge with a little extra oil added for storage.
– Serve with burrata, whipped ricotta, or feta. Spoon onto grains, fold through couscous, or add to a cheese plate.
– Save the garlic and thyme from the tray — they’re full of flavor.
Roasted and Marinated Peppers
Preheat the oven to 135 °C. Halve 500 g cherry tomatoes and place them in a lightly oiled ceramic or enameled dish. Add four smashed garlic cloves (skins on) and a few sprigs of thyme. Drizzle with olive oil, season with salt and black pepper, and toss gently until coated.
Arrange the tomatoes cut side up. Roast for 2–3 hours until collapsed, glossy, and sticky at the edges. In the last hour, whisk pomegranate molasses with olive oil (1:2 ratio) and drizzle over.
Once out of the oven, finish with flaky salt, a thread more olive oil, and a pinch of pul biber. Serve warm or at room temperature.
Kitchen Notes:
– Keeps 7–10 days in the fridge. Always keep submerged in oil and use a clean utensil.
– Mash into labneh, goat cheese, or ricotta with lemon zest → spread on grilled sourdough.
– Toss with buckwheat, cucumbers, feta, olives, herbs → finish with lemon.
– Serve with chickpeas, cherry tomatoes, arugula and a lemony tahini sauce.
– Spoon over a French omelette with crumbled feta, parsley, and nigella seeds.