Slow roasted tomatoes


These tomatoes are incredibly simple to make, taste fantastic and can be used in a multitude of ways. I like to have them as part of an antipasto platter, roughly chopped and stirred through pasta, layered in a vegetable lasagne, smashed onto toast with fresh ricotta and basil, or just by themselves. Hot, warm or cold they are fabulous.

1 kg roma tomatoes
sea salt
freshly ground black pepper
about 2 tablespoons good quality olive oil

Slice the tomatoes in half lengthwise. Lay them in a single layer on a baking tray lined with silicone paper. Sprinkle with salt and pepper and drizzle the olive oil over the top. Place in an oven that has been preheated to 140 degrees celsius and roast for 45 minutes – 1 hour depending on how big the tomatoes are. They need to be very soft but still holding their shape and not over browned to ensure that all the sweet flavours of the tomatoes have had time to develop fully.