Slow Baked Tomatoes
Slow-roasted tomatoes are a delightful addition to your culinary repertoire. Tender, juicy tomatoes are transformed into intensely flavorful morsels through the magic of slow oven-roasting. This method concentrates their sweetness and enhances their natural umami, resulting in a versatile ingredient that can elevate a wide range of dishes. With just a handful of simple ingredients, you can effortlessly prepare these slow-roasted tomatoes that are sure to become a new kitchen staple.
— Constant Cookbook
Ingredients
- 10 over-ripe tomatoes
- 3 cloves of garlic, finely chopped
- good spring of fresh thyme, finely chopped
- 50ml olive oil
- ground black pepper
Instructions
- wash the tomatoes and drain, cut in half and then each half into 3. cut out the white cores and place skin side down on a metal oven tray.
- mix the garlic, thyme, pepper and olive oil together and mix well. drizzle the mixture over the tomatoes evenly. place in a preheated oven at 50c for 4 to 6 hours or until dry and shrivelled.
- To store; keep in an air tight container or jar, topped up with olive oil.
Yield
Makes 6 portions
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