Slow Roasted Tomatoes

Slow roasted tomatoes are one of the late summer’s true gifts. We can never have too many tomatoes in our kitchen, and even during the height of summer, when we are picking straight from our garden every evening, they are always put to good use. Let's get started...

Here's what you need to get started...

– 1 kg Cherry Tomatoes (or any other tomato on hand) – Olive Oil (extra virgin) – 2 Garlic (cloves) – Sea Salt – Black Pepper (fresh, coarse ground) – Thyme (fresh)

The nitty gritty...

1. Preheat oven to 100°c. In an ovenproof dish, place all tomatoes in a single layer. Cherry tomatoes can be left whole, however larger tomatoes need to be cut in half. 2. Drizzle to tomatoes with the olive oil. Add the garlic cloves. Then give everything a good sprinkle of sea salt and black pepper. Add a few sprigs of fresh thyme. 3. Bake in the oven for 1 hour then turn the oven off and leave in to cool.

5 ways to use slow roasted tomatoes

1. In a pasta 2. Squash them and spread on pizza dough as the base for a good homemade pizza. 3. As a snack in your lunchbox. 4. Add to you next soup or stew to add depth and intense tomato flavour. 5. Then there is a good salad. Slow roasted tomato, burrata, and basil salad anyone? Summer salad dreams right there.

Want more?  Check out the link below for the full post on how to slow roast tomatoes.