Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
4 good-sized (ripe tomatoes)
2 garlic cloves (peeled and crushed)
fresh rosemary (chopped)
salt and freshly ground black pepper
a few extra garlic cloves (unpeeled)
Heat the oven to 160°C (325°F/Gas 3).
Slice the vegetables as thinly as possible. You could use a food processor or a mandolin to slice these, but sometimes it’s nice doing things slowly.
And it’s good to sit them almost upright to pack as many in as possible. Its makes a very colourful dish with the green, the black and the red.
Squeeze them up and really pack them in there. A little bit of thyme, not too much. You just want to give it a slight flavour and you don’t want to chew bits of rosemary later. Now the whole thing gets nicely sprinkled with olive oil.
Sprinkle with olive oil, season with salt and pepper and scatter with the unpeeled garlic cloves. Cook for about 40 minutes, until the vegetables are tender.