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Making slow roasted tomatoes

Tuesday, May 28, 2013

This is a great way of using up tomatoes that are just past their best.  I personally prefer tomatoes that are orange and not fully ripened, I just like the tarter taste.  As a result, I am often left with tomatoes that have just ripened a bit too much for my liking and so they […]


This is a great way of using up tomatoes that are just past their best.  I personally prefer tomatoes that are orange and not fully ripened, I just like the tarter taste.  As a result, I am often left with tomatoes that have just ripened a bit too much for my liking and so they get slow roasted.  They can then be used in all sorts of dishes such as pizza, pastas, salads to name but a few.  I personally like to serve them in  bowl to snack on as they are so scrummy!

All you need is:

tomatoes

clove of garlic (finely chopped)

salt and pepper

vegetable oil ( I use a spray)

To make them, cut the cherry tomatoes in half and place in a bowl.  Added the garlic, salt, pepper and a spray of vegetable oil.  Mix it well together.  Spread the tomato halves on a baking tray and arrange cut side up.  Roast in the oven at 130c for about 3 hours.  They are ready when they have shrunk down but still have some moisture.  The roasting process really brings out an intense sweet flavour in the tomatoes

Here’s the video:


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