Olive Oil Roasted Cherry Tomatoes August 29, 2019 16:22

Check out our vibrant cherry tomato recipe roasted in olive oil. Serve this warm, smooshed onto big hunks of crusty sourdough (also great for dipping into the infused oil)

Ingredients
4-6 bunches cherry tomatoes on the vine
1 whole bulb garlic, cut in ½
6 bay leaves
200ml Telegraph Hill Extra Virgin Olive Oil
Crusty bread warmed, to serve

Method

Heat the oven to 150C/fan 130C/gas 2. Put the tomatoes and garlic in a baking dish, tuck in the bay leaves, and season well. Pour over the olive oil and cover with foil. Bake for 1½ hours, then serve warm with crusty bread.

Vegan

Olive Oil Brownies March 18, 2013 11:28

• 125g bittersweet chocolate (at least 70% cacao) chopped or broken up
• 1/3 cup exta virgin olive oil
• 2 large eggs at room temperature
• 3/4  cup white sugar
• 1 tspn vanilla extract
• 1/4 tspn sea salt
• 1/2 cup plain flour (or rice flour for gluten free brownies)
• 2/3 cup roasted almonds, coarsely chopped

1. Preheat oven to 180C.  Line a 20cm square baking pan with foil and lightly grease with olive oil.
2. Melt chocolate in a bowl set over a pan of simmering water.  Whisk in the olive oil until combined and set aside to cool slightly.
3. Beat the eggs and sugar with an electric mixer at a thigh speed for 5 minutes, until thick and foamy.  Beat in the vanilla and salt, then stir in the nuts.  Pour into the prepared pan.
4. Bake for 20-25 minutes, depending on how fudgey you like them,  They should have a shiny, dry, slightly cracked layer on top but still be moist underneath.  Let cool completely and chill for several hours (or overnight) before cutting into squares.

Gluten free- replace the wheat flour with rice flour.