I used a mix of last week’s plum cherry tomatoes and a few larger ones for this recipe. Which ever tomatoes you use they are absolutely delicious. The smell of them slow roasting in the oven wafting through my home, alone is enough to tempt me to make these again, just as well it’s tomato season. Perfect for throwing into salads, serving with eggs and toast for breakfast or stirred through pasta.
Ingredients
- As many tomatoes as you can get your hands on – smaller cherry or plum tomatoes split in half, larger tomatoes into quarters
- A couple of cloves of garlic
- Extra-virgin olive oil
- Sea salt
Instructions
- Turn your oven to 75ºC (fan)
- Place the tomatoes, cut side up in a small roasting tin (don’t over crowd or stack them if possible). Bash the garlic cloves to release the skins (but leave them on) and throw on top of the tomatoes. Drizzle with a little oil, and add a sprinkling of salt
- Slow roast in the oven for around 4-5 hours, until they look sufficiently dehydrated.
- Remove from the oven and drizzle over a little extra olive oil before serving.
- Will keep in the fridge in a container for 3 days.
Recipe by Ceri Jones