Slow Roast Tomatoes With Garlicbasil And Thyme |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 34 |
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these are full of flavour and brilliantly coloured,great for brushetta,salads and couscous dishes,and great with red meat im always making these there cheap and easy. Ingredients:
1kg/2lb 4oz of small ripe tomatoes |
extra virgin olive oil or normal will do |
15g of oregano or thyme leaves stripped from the stalk |
a few leaves of fresh basil |
3 cloves of garlic,finley sliced |
3 tbsp of caster sugar |
salt flakes |
fresh ground pepper |
you also need a 500g jar to store them |
Directions:
1. heat the oven to 120c/230f/gas1/2
2. halve the tomatoes and winkle out the seeds
3. line a big enough trag with foil
4. drizzle with oil and sprinkle with salt and pepper and spread the tomatoes skin side down on the tray
5. drizzle some more oil evenley on the tomatoes and strew with most of the herbs but save some for later
6. then sprinkle with the sugar and more salt and pepper
7. cover the tray loosely with some more foil
8. roast the tomatoes slowley for 3-4 hours,until they have given up most of there juices
9. remove the foil for the last 30 mins,turn the heat up if you want them slightley charred
10. if they start to look dry put some more oil ontop
11. season to taste and put in the jar with the remaining herbs and garlic and cover with oil
12. they can be stored in a fridge for a week or so and put in a warm spot for an hour or so before you eat them
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