So many food hacks go viral but in my humble opinion they’re often quite weird. I’m interested in hacks that support you now and in the future. Because wellness has become all too complicated, and it really shouldn’t be.
Watch how to make this recipe on Instagram
HACK 1: slow roasted tomatoes increases lycopene, a potent antioxidant that comes to life with cooking
HACK 2: buying, slicing and freezing your sourdough (and bread generally) increases resistant starch content which is the premium fuel for your gut microbes
HACK 3: beans in the cupboard means less cook time more chill time – always rinse and drain
HACK 4: blended beans with ricotta or cottage cheese increases fibre and protein overall in this dish
HACK 5: storing tomatoes, bean whip and bread means you can prep once eat over again with ease
Once you start cooking tomatoes like this you will be wondering how you’ve lived this long without them.
SLOW ROASTED TOMATOES WITH TOMATO BUTTER BEAN WHIP ON CRUNCHY SOURDOUGH
Serves 4
8 roma (egg) tomatoes, halved lengthways
1 tbsp extra virgin olive oil
2-3 tsp balsamic vinegar
2tsp coconut or raw sugar (optional but worth it)
2 slices sourdough per person
Ricotta bean whip:
1 cup ricotta (220g)
1 clove garlic
1x 400g tin butter beans, rinsed and drained
Opt: lemon zest and juice
sea salt and black pepper
Heat oven to 150C and line a baking dish with greaseproof paper (You don’t have to, but the sticky crispy balsamic combo is annoying to get off after). Lay tomatoes, cut side up into the tray. Don’t overlap them at all, you want their surface area exposed to the heat so they can dehydrate as they cook. Drizzle with extra virgin olive oil, balsamic, season with salt and then sprinkle lightly with the coconut sugar (optional – but worth it to cut through the acidity of the tomato). Place in the oven to bake on the low heat for 90 minutes. Check throughout to ensure even cooking. Whilst the tomatoes cook, make the ricotta and butter bean whip. Add all ingredients to a food processor and blitz until creamy. When ready to serve, toast the sourdough, top with butter bean ricotta whip and add 2 halves of the roma tomatoes to each slice of toast. Finish with freshly sliced basil leaves another hit of salt and pepper and tuck in. *Cooked tomatoes store up to 1 week, whip up to 3 days*
