Slow-roasted tomatoes with herbs

Great to do when there is a glut of our beautiful plump crimson-tomatoes.

The tomato is from the Nightshade family. Tomatoes are botanically defined as fruits because they form from a flower and contain seeds but is usually prepared and eaten as a vegetable.Tomatoes are a good dietary source of the antioxidant lypocene, Vitamin C, Vitamin K, potassium and folate. They are also a good source of fibre. 

Tomatoes are always a great ingredient to have in your fridge, pantry or freezer as they are so versatile and add flavour to so many dishes. Also tomatoes and herbs are great to grow in your garden even if you only have a small patch or just a window box. 

Slow-roasted tomatoes with herbs

Ingredients

  • 10 Ripe tomatoes
  • Fresh herbs - parsley, sage, thyme, basil or sprigs of rosemary
  • 1 tsp Caster sugar
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • salt and pepper to season

Instructions

  • Halve the tomatoes across and lay on baking trays.
  • Sprinkle with chopped assorted fresh herbs.
  • Mix together the castor sugar, a pinch of salt and some coarse black pepper and sprinkle over the tomatoes.
  • Drizzle over the olive oil and balsamic vinegar and bake for approximately 1-1/2 hours in preheated oven 120C/Gas mark 1/2 until wrinkling slightly and caramelising.
  • Turn off oven and leave the tomatoes in the oven until cold.

Notes

Tip: Open freeze and bag up or pop into containers. Take out when needed and either serve at room temperature or pop into a low oven for a few minutes. Perfect for tossing into pasta, a lovely topping to cheese on toast when heated through or use to make a roasted tomato soup.

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