Soused tomatoes from Seven Spoons: My Favorite Recipes for Every and Any Day (page 193) by Tara O'Brady

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Savory steel-cut oats with cheese and spinach; Moussaka

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Running_with_Wools on July 13, 2025

    The first time I tried this recipe I burnt the garlic and herbs in the olive oil. But I could see the potential so I tried again. This time, after about an hour at 300 degrees I turned the oven down to 250 for another hour and a half. I also turned the tomatoes over so the juices would mix with the oil and the skins slipped right off. I used a handful of herbs from my garden, and served it with fresh ciabatta bread for dunking. Heaven.

  • BeckyLeJ on October 08, 2017

    This recipe is amazing and is one I frequently get asked for. Goes well with Greek yogurt. Watch cook time! They’ll go from perfect to burnt quickly.

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