SLOW ROAST TOMATOES
Timescale
Relaxed
Serves
2-4
Difficulty 
Simple
I absolutely love tomatoes in all forms and mediums, but these might just be my favourite. Rarely do I not have a batch waiting for me and I tend to use them almost like seasoning in salads, pasta, sandwiches, cakes… 
This recipe is more of a guideline and experimentation with different types of tomatoes and seasoning is to be encouraged. 
INGREDIENTS

500g Cherry Tomatoes

40ml Extra Virgin Olive Oil

40ml Aged Balsamic Vinegar

1 Large Bunch of Basil, diced

1 Large Bunch of Oregano, diced  

Generous Pinch of Salt and Pepper 

METHOD

1. Preheat the oven to 100 °C

2. Cut the tomatoes in half and arrange skin-side down on a large baking tray. Season generously with salt and pepper and then drizzle over the olive oil and balsamic vinegar, ensuring an even coverage.

3. Roast in the oven for approximately 2 hours or until the tomatoes look soft and delicious. Remove from the oven and sprinkle over the chopped herbs. Return to the oven for a further 2 minutes or so.

4. Remove from the oven and consume either hot or once cooled.

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