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Slow-Roasted Tomatoes
When you cook tomatoes at a low temperature for a long time you condense and intensify their flavour, giving them a melt-in-the-mouth juiciness. Serve on crostini, in a salad or as a side.
Prep Time
5 mins
Cook Time
1 1/4 hours
Serves
4–6
Finger Food
Vegan
Dairy Free
Nut Free
Gluten Free
Salads & Sides
Party
Special Occasions
Sauces & Preserves
$
Snacks & Starters
Ingredients
about 30 cherry tomatoes, or small vine tomatoes
1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp salt
freshly ground black pepper
2 tsp sugar
Method
STEP 1
Preheat oven to 150˚C.
Line an oven tray with baking paper and spread tomatoes out on it.
Drizzle with oil and vinegar and sprinkle with salt, pepper and sugar.
Bake for 1 1/4 hours or until slightly shrivelled.
Allow to cool on the tray. Serve with the pan juices.
STORAGE
Slow-Roasted Tomatoes keep in the fridge for about a week.
