Since I cook a lot during the week, I try to make it as simple as I possibly can (but it should always be delicious bien sûr!). I always get the help of E. in that process as he makes some pretty amazing poached eggs.
For a change, I would also make some creamy baked eggs (I will have to tell you all about those baked eggs soon; I have been serving it for friends many times and it is always a success).
As long as it is in season, roasted tomatoes will practically always be part of a homemade brunch at our place. I usually favour vine or cherry tomatoes as they carry a sweet and rich flavour, and I think their texture once roasted is slightly jammy and gives a nice balance with the rest of the meal.
For a quick dinner, they are a nice addition to pasta too (just add a bit more olive oil with the pasta and sprinkle some grated parmesan cheese).
- 2 dozens small vine cherry tomatoes (or alternatively a small punnet of cherry tomatoes)
- 4 garlic cloves (unpeeled)
- 2 tbsp olive oil
- 1 tsp caster sugar
- sea salt
- cracked pepper
Preheat your oven to 220ºC (200°C fan).
Arrange the tomatoes on a baking tray, or a small baking or gratin dish. Put the garlic cloves among them. Then, pour the olive oil on top of the tomatoes. Sprinkle the sugar, salt and pepper.
Put in the oven and cook for 15 minutes (or until the tomatoes have started to blister).
Dispose of the garlic cloves before serving.