Slow roasted tomatoes
A few hours in the oven intensifies flavours and
caramelizes natural sugars, resulting in sweet,
juicy, more concentrated tomatoes with little
acidity. roasted tomatoes freeze well and are
delicious in soups and salads, sandwiches and
pasta sauces, on a cheese tray or eaten straight-up. Fleshy roma or plum tomatoes are best for
This recipe easily doubles, triples or quadruples
and you can add chopped fresh herbs such as
basil, oregano, thyme, chives or rosemary.
Cut tomatoes in half and spread on a rimmed
baking sheet. Peel garlic and add to tomatoes;
drizzle with oil and toss to coat. roast for 4 hours
start turning golden.
Cool and store, along with juices and oil from the
pan, in a sealed container in the fridge for up to a
week, or freeze for up to 6 months.
Capture the flavour of late
summer with these delicious tomato
recipes. Delicious however you serve
them, they also boast vitamin C and
lycopene, an antioxidant believed to
reduce the risk of some cancers.