Ingredients
- Slow Roasted Vine Ripened Tomatoes
- Sprinkling of good sea salt and cracked pepper
- 1-2 tablespoons of sugar
- ¼ cup of olive or macadamia oil
- A sprinkling of winter thyme (leaves only)
Author of this recipe
Roasted tomatoes really bring out the great tomato taste and can be served hot "on the side" or cold gently tossed through your favourite salad.
Preparation
Halve tomatoes and lay cut side up on an oiled baking tray very close together. Sprinkle with salt, pepper, sugar and herbs on top, then lightly drizzle oil over it. Place in a very slow oven around 90 degrees for about 3-4 hours until dehydrated by half. Store in an airtight container in the fridge for a week to 10 days and longer if in oil. Note: If using oil to store in, try mixing olive oil with sunflower 50:50 before placing in a container in the fridge, as olive oil alone will solidify. Enjoy their intense sweet flavor
Related salads chosen by others
Zucchini linguine, tomato and basil
Average 3 of 5 stars
Broad bean cream with marinated cherry tomatoes
Average 3 of 5 stars