SLOW ROAST TOMATOES
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.
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
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.