What is the difference between sun-dried and sunblush tomatoes?

The removal of some of the water content means semi-dried tomatoes have an intense, sweet flavour, but retain a more moist texture than their sun-dried counterparts . They can also sometimes be referred to as 'sun-blushed' tomatoes.

Which is healthier tomatoes or sun-dried tomatoes?

Sun dried tomatoes have a higher bioavailability of lycopene than fresh or canned tomatoes. Sun dried tomatoes are packed with Vitamin C. While Vitamin C isn't a cure for the common cold, there is good evidence that it may help prevent serious complications caused by colds.

Do sun-dried tomatoes taste like regular tomatoes?

Sun-dried tomatoes provide an appealing punch of concentrated tomato taste . Slightly sweet, tart, and tangy, with a pleasant chewiness, their contribution is unique, and many dishes benefit from the bright component (in both taste and color).

Are sundried tomatoes actually sundried?

These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve colour and appearance . Typically, tomatoes spend 4–10 days in the sun in order for the sun-drying process to be complete.

Are store bought sun-dried tomatoes actually sun-dried?

In modern manufacturing, sun-dried tomatoes are typically produced using a combination of sun drying and mechanical drying methods to ensure efficiency and consistency in the process.

Are dried tomatoes the same as sun-dried?

Essentially, yes. Both are dehydrated, just through different methods —one is left out in the sun and wind, and one is placed in a dehydrator. Both sap the water out of the tomato, leaving a more concentrated flavor. The traditional method requires a lot more work.

Tomatoes In The Hole | Guest Recipes | Nigella's Recipes (2024)

Print me

Introduction

This is such a good way to turn tomatoes into an utterly delicious main-course sort of affair, and it’s fun to make too. The idea is, of course, toad-like, but I think it offers a little more than bangers in batter. The tomatoes are so sweet and juicy they almost make a gravy of their own accord. I add wedges of red onion and lots of garlic, rosemary and thyme, which all work wonderfully. A little finely grated aged cheese is a nice touch – you could even use a blue cheese if you liked. Plus – after more than 20 years of cooking – I’ve finally found a batter recipe I want to be associated with. It actually works, every time. Thank you, Barney!

As featured in

Root Stem Leaf Flower: How To Cook With Vegetables and Other Plants

Tomatoes In The Hole | Guest Recipes | Nigella's Recipes (2)

Ingredients

Serves: 2

MetricCups

500 grams ripe, mixed tomatoes (halved if large)
1 red onion (cut into chunky wedges)
2 sprigs of rosemary
2 cloves of garlic (thickly sliced)
4 sprigs of thyme (leaves stripped)
2 tablespoons extra virgin olive oil
2 tablespoons sunflower oil
a scattering of grated hard sheep's or goat's cheese

For the batter:

140 grams plain flour
4 eggs (lightly beaten)
200 millilitres whole milk
sea salt and freshly ground black pepper

1 pound 2 ounces ripe, mixed tomatoes (halved if large)
1 red onion (cut into chunky wedges)
2 sprigs of rosemary
2 cloves of garlic (thickly sliced)
4 sprigs of thyme (leaves stripped)
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
a scattering of grated hard sheep's or goat's cheese

For the batter:

5 ounces all-purpose flour
4 eggs (lightly beaten)
7 fluid ounces whole milk
sea salt and freshly ground black pepper

Method

Tomatoes In The Hole is a guest recipe by Gill Meller so we are not able to answer questions regarding this recipe

Heat the oven to 200°C/180°C fan/400°F/gas mark 6.
First, make the batter. Tip the flour into a bowl and whisk in the eggs until everything is nice and smooth. Gradually add the milk, whisking continuously until you are certain there are no lumps. Season with salt and pepper and set aside.
Place the tomatoes in a large roasting tin, cut sides upwards for those you’ve halved. Place the onion wedges around the tomatoes. Tear over the rosemary, dot over the sliced garlic and sprinkle over the thyme leaves. Trickle everything with the olive oil, season with salt and pepper and roast for 25–30 minutes, or until the onions are tender and the tomatoes are soft. Remove from the oven and set aside to cool a little.
Meanwhile, increase the oven to 220°C/200°C fan/425°F/gas mark 7. Pour the sunflower oil into a second roasting tin (about 30 x 20cm/12 x 8in) and place it in the oven to heat up for 5 minutes. When the oil is super-hot, carefully remove from the oven and quickly use a spatula to arrange the roasted tomatoes and onions over the base of the tin – things may spit a little so be careful. Pour the batter around the veg and place the tin straight back in the oven and cook for 30 minutes, until the batter is puffed up and golden. Scatter the grated cheese over the top, close the oven door and cook for a further 6–8 minutes, until the cheese is melted. Serve straight away with a dressed green salad.

Heat the oven to 200°C/180°C fan/400°F/gas mark 6.
First, make the batter. Tip the flour into a bowl and whisk in the eggs until everything is nice and smooth. Gradually add the milk, whisking continuously until you are certain there are no lumps. Season with salt and pepper and set aside.
Place the tomatoes in a large roasting tin, cut sides upwards for those you’ve halved. Place the onion wedges around the tomatoes. Tear over the rosemary, dot over the sliced garlic and sprinkle over the thyme leaves. Trickle everything with the olive oil, season with salt and pepper and roast for 25–30 minutes, or until the onions are tender and the tomatoes are soft. Remove from the oven and set aside to cool a little.
Meanwhile, increase the oven to 220°C/200°C fan/425°F/gas mark 7. Pour the vegetable oil into a second roasting tin (about 30 x 20cm/12 x 8in) and place it in the oven to heat up for 5 minutes. When the oil is super-hot, carefully remove from the oven and quickly use a spatula to arrange the roasted tomatoes and onions over the base of the tin – things may spit a little so be careful. Pour the batter around the veg and place the tin straight back in the oven and cook for 30 minutes, until the batter is puffed up and golden. Scatter the grated cheese over the top, close the oven door and cook for a further 6–8 minutes, until the cheese is melted. Serve straight away with a dressed green salad.

Try This Tip

Don't Chill Tomatoes!

From Lizzie

Asked and Answered

Keeping Fresh Mint Fresh (& Other Herbs)

From Unknown

Tell us what you think

What 2 Others have said

This is a great veggie alternative to a British classic - we're already planning to make it again this week. And the batter recipe really does work!
Posted by elliep311 on 16th June 2020
I prefer Parmesan. What a great recipe idea! Like a Yorkshire pudding or a Dutch baby; similar technique.
See Also
Ground Beef Wellington Recipe - looks & tastes fancy...so easy!
Posted by hollis517 on 2nd June 2020

Show more comments

Other recipes you might like

Tomatoes In The Hole | Guest Recipes | Nigella's Recipes (4)

Moonblush Tomatoes

By Nigella

Tomatoes In The Hole | Guest Recipes | Nigella's Recipes (5)

Tomato Curry With Coconut Rice

By Nigella

Recipe by Nollo

A Family Classic - Toad in the Hole

By Nollo

Recipe by Samantha_telebug

Stuffed Tomatoes

By Samantha_telebug

Join in

Send us your recipe

Ask us a question

Share a tip with us

Tomatoes In The Hole | Guest Recipes | Nigella's Recipes (2024)

Introduction

As featured in

Root Stem Leaf Flower: How To Cook With Vegetables and Other Plants

Ingredients

For the batter:

For the batter:

Method

Try This Tip

Asked and Answered

Tell us what you think

What 2 Others have said

Other recipes you might like

Moonblush Tomatoes

Tomato Curry With Coconut Rice

A Family Classic - Toad in the Hole

Stuffed Tomatoes

Join in

FAQs

What is the difference between sun-dried and sunblush tomatoes? ›