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.
Fresh ripe tomatoes with all stalk removed and sliced in half, cross-ways
- Raw sugar
- Dried oregeno
- Preheat oven to 180C
- Place tomato halves on an oven tray skin side down.
- Sprinkle the top of each half with salt, pepper, sugar and oregano.
- Place tray in oven and cook for 2 hours. Check occasionally to make sure they are not burning.
- You can also pan fry these tomatoes as part of breakfast.