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Slow-roasted tomatoes with herbs


  • 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


  • 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 ovenĀ 120C/Gas mark 1/2 until wrinkling slightly and caramelising.
  • Turn off oven and leave the tomatoes in the oven until cold.


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.