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Slow Roasted Tomatoes

Slow Roasted Tomatoes Goat Cheese Crostini

Slow roasting tomatoes with thinly sliced garlic, basil, olive oil and balsamic creates an amazing aroma in your kitchen. It is a super easy and quick snack to pair with goat cheese and crostini for tailgaiting parties, and your Halloween open house. Don't forget to pour it over pasta as well. 

Slow Roasted Tomatoes

2. lbs or Cherry tomatoes

6 cloves garlic, thinly sliced

1 Tablespoon Brown Sugar

Sea salt – couple of pinches or to taste

Basil – a handful of whole leaves

½ cup Delightful Palate’s Balsamic Honey vinaigrette

4 oz. goat Cheese





Preheat the oven to a low heat, 300 degrees F. cut the tomatoes into quarters (or half if they’re small), trying to cut out the stalky bit out as you go. Put them in a ceramic or heavy bottom dish, so they’re no more than one layer thick. Add the thinly sliced garlic and sprinkle on the sugar and salt. Throw in the basil, torn up a bit. Pour in the Balsamic Garlic Honey vinaigrette.  Mix it all up a bit with your hands so that everything is coated with the juices.

Put the dish in the oven for about an hour and give the tomatoes the odd stir. When the hours up, turn off the oven and leave the tomatoes to cool down slowly inside before packing them into a sterilized jar. Store in the fridge and once opened make sure that the tomatoes are always stored covered in oil.

Serve with goat cheese and Crostini