Slow-roasted tomatoes

Slow-roasted tomatoes

By
From
A Year In My Kitchen

These lend flavour and sweetness to many recipes and I have endless uses for them. Softer and less chewy than sun-dried tomatoes, they work really well with vegetables, fish and red meat, and with cheeses, especially fresh goat’s cheeses and ricotta. Warm from the oven, they are delicious with scrambled eggs on toast. They also form the basis of my tomato and chilli jam. I suggest you use plum tomatoes, as they have a good flavour and a pretty shape when semi-dried in this way (San Marzano is an excellent variety). It is most important that they are ripe and in good condition. These slow-roasted tomatoes keep well for several days, or you can store them for longer (up to a month) in sterilised jars, kept covered with a layer of extra virgin olive oil.

Ingredients

Quantity Ingredient
6 plum tomatoes
10g caster sugar
10g sea salt
10g freshly ground black pepper

Method

  1. Turn your oven on to its lowest possible setting – probably 100°C. Halve the tomatoes lengthways and lay them, cut side up, in a single layer on a large baking tray. In a small bowl, mix together the sugar, salt and pepper, then sprinkle all over the cut surface of the tomatoes. Roast, undisturbed, in the oven for 3–4 hours until they shrivel up – their pointy ends turning up like Turkish slippers. Remove and set aside until ready to use. Slow-roasting intensifies the flavour, giving the tomatoes a deliciously sweet, earthy taste.
Tags:
seasonal
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