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a treat meant just for him

he named her

pumpkin

after which

she cooked that vegie

into a plated smudge

as had her mother

& grandmother

& he ate it

her man

lovingly

cooked to perfection

as if by his own mom

First published at ‘unusual work’ edited by πο Issue 34 October ‘22

Cook - Eat

Quick Oven Roasted Tomatoes

1kg cherry or grape tomatoes
2 to 3 garlic cloves, minced
Sea salt and black pepper
2 teaspoon fresh thyme, stems removed
1 teaspoon sumac
½ teaspoon dry chili pepper flakes
Extra virgin Olive Oil
Preheat the oven to 200°C
Place the tomato in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about ¼ cup or more, quality extra virgin olive. Toss to coat.
Transfer the tomatoes to a baking tray with a rim.
Spread the tomatoes in one single layer, flesh side up.
Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
Enjoy warm or at room temperature.

Storage Bring them to room temperature and store in fridge in a tight-lid mason jar for 3 to 5 days.
You can also freeze them in freezer bags for up to 4 months. Thaw in fridge overnight before use.

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