Slow roasted tomatoes with whipped goats’ cheese and candied walnuts
15 minutes
Preparation Time
2-3 hours
Cooking Time
6 serves


Slow roasted tomatoes

1 kg mixed tomatoes, halved if large
2 tbsp pomegranate molasses
2 tsp sumac
2 tsp Aleppo chilli flakes
60 ml (¼ cup) sherry vinegar
60 ml (¼ cup) extra virgin olive oil
1 tbsp salt flakes

Whipped goats’ cheese

100 g (½ cup) soft goat’s cheese (chèvre)
50 g (¼ cup) cream cheese, softened
1 tbsp lemon juice
Pinch black pepper
1 tbsp finely chopped dill

Candied walnuts

100 g (1 cup) walnut halves
1 tbsp butter
1 tbsp honey
1 tbsp brown sugar
Pinch salt flakes, to taste

To serve

Soft herb leaves, such as dill, tarragon and parsley
Wild rocket

Miele accessories


Slow roasted tomatoes

  1. Place all of the ingredients onto a universal tray and mix well to combine.
  2. Place the tray into the oven on shelf level 2 and cook on Fan Plus at 120⁰C for 2-3 hours, or until the tomatoes have dried out slightly. The cooking time will depend on the size of the tomatoes.

Whipped goats’ cheese

  1. Place the goats’ cheese, cream cheese, lemon juice and pepper in a bowl and blend until smooth.
  2. Fold through the dill.

Candied walnuts

  1. Place all of the ingredients into a large frying pan. Cook on medium heat, induction setting 5, stirring continuously for 15 minutes, or until a caramel forms and coats the nuts.
  2. Spread the candied walnuts onto a plate to cool. Carefully break the walnuts apart as they cool, to keep them separate.

To serve

  1. Spread the whipped goats’ cheese over a serving platter. Top with the herbs, rocket, tomatoes and candied walnuts.

Hints and Tips

  • All components of this dish can be made ahead of serving. Just ensure the tomatoes are warmed before serving.
  • Slow roasted tomatoes can be cooked in a warming drawer on Low temperature cooking setting 5 (85⁰C) for approximately 4 hours.


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