Slow Roasted Tomatos

This is a little ‘How-to’ on the humble tomato.
I’m always on the look out for quick & easy ways to jazz up any dish.  My kitchen cupboards are full to the brim with various antipasti, beans, pulses, herbs & spices – but ultimately the ingredient I find the most effective (& utterly delicious!) in all sorts of dishes are slow roasted tomatoes.  Roasting your average tommy for a long time on a low heat brings out an insane depth of flavour.  Add them to a tomato sauce, scatter on a pizza, toss through spaghetti with some good olive oil & cracked black pepper, the options are endless.

Sure, you could buy them pre-prepared but where’s the fun in that?  You’d also miss out on that lovely feeling of self-righteous satisfaction that comes with making something so deceptively simple from scratch…

To make; Preheat your oven to 140° & line a tray with baking paper. Cut your tomatoes in half lengthways, (I always use plum) & toss with a good lug of olive oil, salt & pepper in a mixing bowl so they all have a glossy coat. Scatter on to your baking tray and pop in the oven for about 3hrs – until they are a deep red & slightly caramelized. If you are using baby tomatoes they will need less time & don’t forget to check on them to make sure they don’t burn.

S-O-T-H TIP: To store, cover in olive oil & refrigerate.


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