Try this....
Fill roasting dishes with your XS toms. Add the odd clove of garlic and onion/shallot. Drizzle with Olive oil sprinkle with sea salt and roast in a hot oven for 20-30 mins.
After about 10 mins pour off the liquid at the bottom of the roasting dish, keeping the 'solids' in the dish and return to the oven. Repeat after another 10 mins. You'll end up with 'tomato water' and the fleshy bits of the toms nicely roasted in the dish(es).
Keep the water separate for now.
Take the fleshy stuff and push through a seive to remove the seeds and skins. You'll end up with something like the consitency of pasata.
You now have the basis for lots of dishes but this one was fantastic....
Sweat off some finely chopped chillis (to taste) and shallots in a little olive oil.
Add the tomato water and reduce the by about half. Stir in the tomato mush and simmer for 10 mins or so. Adjust the seasoning.
You can then add the garnish of basil, coriander, creme fraiche, cream anything really. The taste is sensational. Serve with crusty bread.
Yum.
Loz
