Slow roasted tomatoes

This is a must know.  I use oven roasted tomatoes in all sorts of things, sometimes I just eat them as they are.  But, you can’t rush them.  A long slow cook really intensifies the flavour.

Ingredients

Fresh ripe tomatoes with all stalk removed and sliced in half, cross-ways

  • Salt
  • Pepper
  • Raw sugar
  • Dried oregeno

Method

  1. Preheat oven to 180C
  2. Place tomato halves on an oven tray skin side down.
  3. Sprinkle the top of each half with salt, pepper, sugar and oregano.
  4. Place tray in oven and cook for 2 hours.  Check occasionally to make sure they are not burning.

Notes

  • You can also pan fry these tomatoes as part of breakfast.

 

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