Life's Bounty

My Lifestyle Blog

  • Home
  • Travel
    • General
      • Armchair Inspiration
      • Travel Tips
    • Africa & Middle East
      • Morocco
      • Dubai
      • Egypt
      • Jordan
    • Asia
      • Borneo
      • China
      • Hong Kong
      • India
      • Nepal & Bhutan
        • Bhutan
        • Nepal
      • Thailand, Laos, Vietnam, Cambodia
        • Cambodia
        • Laos
        • Thailand
        • Vietnam
    • Australasia & Pacific
      • Australia
      • New Zealand
      • Vanuatu
    • Europe
      • Denmark
      • England
      • Greenland
      • Iceland
      • Russia, Belarus and the Baltic States
      • Spain & Portugal
    • Latin America
      • Ecuador & Galapagos
      • Mexico, Guatemala & Belize
      • Peru
    • North America
      • Canada
  • Garden
    • General
    • Maintenance
    • Plants
  • Kitchen
    • Recipes
    • Drinks
    • Equipment
    • Preserving Methods
  • Craftroom
    • Bath & Beauty
    • Cards
    • Featured Artists
    • Jewellery
    • Other crafts
    • Powertex
  • Gift Ideas
  • About Me

Slow Roasted Tomatoes

February 13, 2016 By sue Leave a Comment

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.

Preparing slow roasted tomatoesCut 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.

Oozed tomato juices may blacken
Blackening around the tomatoes
Ready to eat
Finished result

 

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Kitchen, Recipes Tagged With: Recipes, Tomato

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Life’s Bounty is about all the things I enjoy experiencing, creating, and sharing. Join me as I travel in search of new experiences; coax more produce from my backyard in Auckland, New Zealand and preserve the harvested bounty; and try my hand at making anything from cider to jewellery to cards to gift packs of soap.
Adventure Tours Australia
Peregrine Adventures AU

Connect with me

  • Facebook
  • Pinterest

Sign up for weekly updates

Categories

Tags

Apple Arctic Armchair Inspiration Aubergine Australia Banana Bath and Beauty Berries Bhutan Blueberries Broad Beans Card Techniques Cheese-making China Chutney and Relish Courgette Drinks Edible Flowers Eggplant Feijoas Figs Galapagos Gift Ideas Ginger Greenland Guatemala Herbs Iceland Jams Jellies and Marmalades Jewellery Techniques Lemon Lime Mexico Nepal Preserving Recipe Recipes Russia & Baltic States Sculpture Strawberries Tomato Travel Travel Tips Vegetables Zucchini

Copyright © 2022 Sue from Life's Bounty · Log in

Posting....
 

Loading Comments...