Slow-roasted cherry tomatoes

Slow-roasted cherry tomatoes

By
From
Good Better Green
Makes
425-450g

Another wonderfully versatile staple that I keep in my fridge.

Ingredients

Quantity Ingredient
1kg cherry or baby plum tomatoes, halved
extra virgin olive oil
aged balsamic vinegar
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 150°C.
  2. Gently toss the tomato halves in some olive oil and vinegar to coat. Add some salt and pepper, then spread onto a large lipped baking tray, cut side up and in a single layer.
  3. Roast in the oven for 1½–2 hours, depending on how moist you want the tomatoes to be.
  4. Allow to cool before spooning into jars. Cover and store in the fridge for a week or two, or you can freeze them.
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