Sweet Chilli with a dash of Ginger has all the flavour appeal of sweet chilli sauce with an edge of sophistication.
Halve 5 fresh, ripe toamtoes and place in a roasting pan. Drizzle with 125ml olive oil, season with salt & freshly ground black pepper. Roast at 200° C for 20 min; turn oven down to 120° C, place a wooden spoon in the oven door to allow the moisture to escape. After an hour the tomatoes should look slightly dehydrated. Spoon a little Sweet Chilli Sauce onto each half, return to the oven to warm for a few minutes and serve with fresh bread, white cheeses and a rocket salad.
PS: this sauce is the soulmate of cheese - particularly soft, white cheeses like Camembert!
STUFFED TOMATO: Preheat oven to 180⁰C. Finely dice 1/2 red onion, 120g chorizo and 6 button mushrooms. Lightly fry in a little olive oil, add 5ml crushed garlic. Combine the onion mix with 250ml cooked rice, 15ml Sweet Hot Drops, 6 torn basil leaves and 30ml grated parmesan. Season the mix with salt and pepper. Hollow out 4 large tomatoes. Place the filling in the middle, sprinkle 60ml seasoned fresh breadcrumbs over the top and bake for 20 minutes.