Homemade oven-dried tomatoes will trump anything you get from a jar. They take a little time but you can sit back and relax while the tomatoes do their thing.
- 8 cherry tomatoes, cut in half
- 1 tsp ground bush tomato (see note)
- 1 tsp ground salt bush
- 25 g unsalted butter
- 200 ml milk
- 30 g baby spinach leaves
- 30 g warrigal greens
- 250 g self-raising flour
- 1 egg, lightly beaten
- 50 g finely grated parmesan
- 120 g soft goat’s cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Tomato drying time: 1.5 hrs
Preheat the oven to 150˚C.
1. Place the cherry tomatoes, cut-side up on a baking tray and sprinkle with a little of the ground bush tomato and salt bush. Bake for 1 ½ hrs or until semi-dried. You can do these a day ahead.
2. Increase the oven temperature to 190˚C. Lightly grease 8 holes of a muffin tin.
3. Place the butter and milk in a small saucepan over low heat until hot but not boiling. Add the spinach and warrigal greens and stir for 1 minute or until wilted. Drain the greens through a sieve placed over a bowl and stand until the milk is cool.
4. Sift the flour into a large bowl. Stir in the beaten egg and gradually add the milk. Gently stir in the cheeses, then fold through the wilted greens. Divide the mixture between the greased muffin holes and top with the semi-dried tomatoes. Bake for 20 minutes or until the muffins have risen and are cooked through. Turn onto a wire rack to cool slightly. Serve warm.