Slow-roasted tomatoes

Slow-roasted tomatoes

By
From
My Favourite Ingredients
Makes
1 jar
Photographer
Jason Lowe

These tomatoes have a delicious sweet, intense flavour. I add them to all kinds of dishes, including salads, vegetables, fish, red meat and cheeses. They will keep in the fridge for up to a month.

Ingredients

Quantity Ingredient
6-8 ripe san marzano or other plum tomatoes
10g caster sugar
10g sea salt
10g freshly ground black pepper

Method

  1. Preheat the oven to its lowest setting – probably 100°C. Halve the tomatoes lengthways and lay them, cut side up, in a single layer on a large baking tray. Mix together the sugar, salt and pepper, then sprinkle over the cut surface of the tomatoes. Roast in the oven, undisturbed, for 3–4 hours until they shrivel up. Remove and leave to cool.
  2. Refrigerate and use within a few days, or pack in sterilised jars, cover with extra virgin olive oil, seal and store in the fridge.
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