SLOW-ROASTED TOMATOES
 
 
Serves: 1 cup
Ingredients
  • 1 ½ kg tomatoes (any variety - I use heirloom or cherry)
  • 1 tsp dried oregano
  • 3 tbsp olive oil (plus extra, if refrigerating)
  • 5 cloves of garlic, unpeeled
  • Freshly ground black pepper
  • Coarse salt, to taste
Method
  1. Preheat oven to 140 C / 280 F and line a baking tray with aluminium foil.
  2. Halve or quarter the tomatoes based on their size (you want them to be about 2” X 2” approx). Lay them on the lined tray along with the cloves of garlic, and sprinkle with salt, pepper, and oregano; drizzle generously with olive oil.
  3. Bake the tomatoes in the oven for up to 2 - 3 hours, or until they start to dry and shrivel up to almost half their original size (this will depend on the ripeness and/or size of tomato, so keep an eye out after 2 hours). You still want them to have some juice and moisture, not completely dried out.
  4. You can use them right away, but if storing : pack the tomatoes in a jar and pour over some extra olive oil and refrigerate.
Recipe by The Blurry Lime at https://www.theblurrylime.com/diy/slow-roasted-tomatoes/