Homemade slow-roasted tomatoes
-
Prep Time
5 mins plus time to cool
-
Active Time
2 hours
The better the tomatoes, the better the finished product; beg, borrow or steal home grown tomatoes if possible. Plum tomatoes are better for cooking as they have less moisture - if you can't find plum tomatoes, use vine-ripened tomatoes. Small plum tomatoes also work well; these may take a little less time to cook. Keep an eye on them.
Tip
Choose from rosemary, thyme, basil or chives herbs - depending on what you have available. All work really well.
Ingredients
Serves 4
Ingredients
Method
Step 1
Heat the oven to 140°C (gas mark 1). Line two baking sheets with non-stick baking paper or lightly brush each sheet with a little olive oil.
Step 2
Rinse and dry the tomatoes. Cut each tomato in half lengthways (or quarter if very large) and place - cut side up - on the prepared over trays.
Step 3
Lightly drizzle the tomatoes halves with olive oil, then sprinkle evenly with thyme, a scant sprinkle of sugar and some salt and freshly ground black pepper.
Step 4
Roast for 2-2½ hours, or until the tomatoes are lightly dried and darkened. The tomatoes should have shrunk to about half/a third of their original size and should not be wet. Remove from the oven when done and set aside to cool.
Step 5
Once the tomatoes have cooled to room temperature, you can cook with them immediately (or freeze in small batches). They can also be layered in a sterilized glass jar adding a couple of garlic cloves and a few leaves of thyme, and then covered with olive oil. Seal the jar and shake gently to dislodge any air bubbles and store them in the fridge for up to 4 weeks.
