slow roast tomatoes with garlicbasil and thyme
From 0mark0 18 years ago
- 45 minutes to make
- Serves 34
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 shopping list
- extra virgin olive oil or normal will do shopping list
- 15g of oregano or thyme leaves stripped from the stalk shopping list
- a few leaves of fresh basil shopping list
- 3 cloves of garlic,finley sliced shopping list
- 3 tbsp of caster sugar shopping list
- salt flakes shopping list
- fresh ground pepper shopping list
- you also need a 500g jar to store them shopping list
How to make it
- heat the oven to 120c/230f/gas1/2
- halve the tomatoes and winkle out the seeds
- line a big enough trag with foil
- drizzle with oil and sprinkle with salt and pepper and spread the tomatoes skin side down on the tray
- drizzle some more oil evenley on the tomatoes and strew with most of the herbs but save some for later
- then sprinkle with the sugar and more salt and pepper
- cover the tray loosely with some more foil
- roast the tomatoes slowley for 3-4 hours,until they have given up most of there juices
- remove the foil for the last 30 mins,turn the heat up if you want them slightley charred
- if they start to look dry put some more oil ontop
- season to taste and put in the jar with the remaining herbs and garlic and cover with oil
- 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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" It was excellent "