Slow-roasted tomatoes

Roasting tomatoes enhances their flavour. Use them in a variety of dishes.


Serves 4

Slow-roasted tomatoes:
6-8 tomatoes  
2 tbsp olive oil 
Handful fresh thyme 
5-6 basil leaves, chopped 
2 gloves garlic, finely chopped.


Slow-roasted tomatoes:

Preheat oven to 100 C. Rinse & dry tomatoes then slice in half and place in bowl. Add thyme leaves, basil, garlic and olive oil and store gently to combine. Place on a baking tray, season with salt & pepper. Roast in oven for around 2 hours, until tomatoes have collapsed. Set aside to cool, reserve the cooking juices.