Moon-blush Tomatoes

After years of buying those sun-blushed tomatoes from the super market, our friend Jane told us about an extremely easy way to make much better tomatoes…hence this recipe. Thank you Jane.



1kg      Tomatoes, must be fresh, small to medium in size.

1 tbs     Salt

2 tbs     Sugar

1 tsp     Oregano, dried

1 tsp     Thyme, dried

½ tsp    Chilli flakes

Olive oil


Preparation and cooking

This recipe couldn’t be simpler. First, preheat the oven to approx. 200°C. Just slice the tomatoes in half (or in quarters if they are big), and organise them on a baking tray.

Generously drizzle them with olive oil. Now mix together the dry ingredients of the salt, sugar and herbs and then sprinkle all over the tomatoes making sure that all the dry mixture is used.

Place them in the oven, and immediately turn out the heat. Leave them in there overnight without opening the oven (hence the “Moon” blush !). In the morning, remove the tomatoes and the wonderful juice that has formed in the baking tray.

These are no ready to serve or keep in the fridge for several days. They are great in salads, sandwiches, or just served as tapas dishes.



Well, you can use pretty much any herb you like but the combination of the sugar and salt is important. It works with older tomatoes, but best results are with really fresh medium sized plum tomatoes.


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