Slow roast beef tomato with goat's curd and pickled walnuts

Serves 4
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Indy Lifestyle Online

Semi drying or slow roasting tomatoes can change and intensify the flavour of some of the occasionally bland imported tomatoes we are subjected to in our shops and supermarkets.

I've used goat's curd here which is a mild and creamy, delicious fresh curd cheese that is similar to cream cheese, and with a low fat content, available in some specialist cheese and dairy shops, such as Neal's Yard (www.nealsyarddairy.co.uk), or you could also use a super-fresh soft goat's cheese or a mozzarella for this dish.

2 beef tomatoes
Salt and freshly ground black pepper
A few sprigs of thyme, chopped
150-160g goat's curd
40-50g pickled walnuts, drained
50-70ml extra virgin olive oil

Pre-heat the oven to 160C/gas mark 3. Heat an ovenproof frying pan or non-stick pan and rub with a little of the olive oil. Halve the tomatoes, season, and fry them on the cut side down for 3-4 minutes until nicely coloured. Turn them, scatter with the thyme, spoon over half of the olive oil and cook in the oven for 30-40 minutes, then remove and leave to cool.

To serve, place the tomato, cut side up, on serving plates and spoon the goat's curd on top. Chop the pickled walnuts a little and mix with the remaining oil and spoon over the tomatoes.

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