This has become a favorite condiment because of its versatility. These punchy tomatoes are also amazing served warm or cold spooned over fish, grilled steaks, chops, roasted eggplant, salads or toast.
500g cherry tomato medley
2 cloves garlic, thinly sliced
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
NZ sea salt and freshly ground black pepper
Grated NZ Parmesan cheese, to serve
Torn fresh basil leaves, to garnish
1. Preheat oven to 200°C. Line an oven pan with baking paper. Scatter tomatoes and garlic over the pan, drizzle with the oil and vinegar and sprinkle with salt and pepper. Roast for 20 minutes or until lightly browned on top and meltingly tender.
2. Remove from the oven. Let sit for 10 minutes before serving to allow the pectin in the pan juices to set and turn slightly jammy. Melted tomatoes can be served hot or cold and will keep in the fridge for up to 5 days.
3. Cook the gnocchi in a large pan with plenty of boiling, salted water for 2-3 minutes or until the gnocchi rise to the surface, indicating they are cooked.
4. Drain the gnocchi, reserving ¼ cup cooking liquid. Add the gnocchi to the melted tomatoes. Stir to combine, adding a little extra cooking water to amalgamate, if necessary. Sprinkle with parmesan and basil and serve immediately.