Slow Roasted Tomatoes

I love making slow roasted tomatoes when the glut of tomatoes begins in summer.  They are so full of flavour and last well in the fridge for up to a week if they get a chance.   You can add them to a salad, or serve them as a vegetable (hot or cold) – perfect with barbeques or with eggs for breakfast.

Cut your tomatoes in half and put them on an oven tray.  I like to line my tray with tin foil to make clean up easier.

Sprinkle with salt and sugar – I use less than 1 tsp of each across 12 halves.  Don’t be tempted to omit them as it really does improve the flavour.

Drizzle with balsamic vinegar. Then top with whatever herbs take your fancy: basil and/or coriander are my favourites.

Roast them in a slow oven @ 150C for about 2 hours until they have reduced down.  They won’t be as dry as sundried tomatoes – but rather semi-dried: still moist but with concentrated flavour.  The juices and the balsamic vinegar ooze out and look quite blackened around them but the tomatoes are not burnt and are delicious.