Everyone has those go-to food items. For me, one of those items is oven slow-roasted tomatoes. They take no time at all to prepare and once in the oven they can be left cook. Roasting tomatoes can make flavourless tomatoes taste sweeter and more tomato like.
I always buy a large bag of tomatoes from the market and cook them in one large batch. They can be stored in an airtight container drizzled with olive-oil for about a week. I then use the tomato flavoured olive-oil for cooking or salad dressings.
What you will need: knife, chopping board, greaseproof paper, Swiss roll tin.
Ingredients
- Tomatoes
- Olive-oil
- Sea salt
- Ground black pepper
Method
Preheat oven to 150oC, 280oF, gas mark 1
Line the Swiss roll tin with greaseproof paper.
Cut each tomato in half, horizontally and though the middle. Place on the prepared tin, so the seeds are facing you. Drizzle a little olive-oil and sprinkle with sea salt and ground black pepper.
Place in the oven and bake for 3 to 4 ½ hours or until the tomatoes look slightly caramelised around the top and have taken on the appearance of sun-dried tomatoes.
Variation
If you would like a sweeter taste to your tomatoes drizzle balsamic vinegar on top of the tomatoes with the olive-oil and salt and ground black pepper.
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