Name: Slow-roasted olive oil tomatoes
Prep time: 5 min
Cook time: 120 min
Total time: 125 min
Yield: 6
Ingredients: 1 kilogram roma tomatoes, halved lengthways; 2 cloves garlic, finely sliced; 2 teaspoon brown sugar; 2 tablespoon balsamic vinegar; 1/3 cup olive oil; salt and pepper, to season; basil leaves, torn if large; mozzarella, to serve (optional); rocket, to serve (optional); bread, to serve (optional)

Slow-roasted olive oil tomatoes

Slow roasting proves that patience pays off! These tomatoes, accompanied with fragrant basil leaves and drizzled with olive oil and balsamic are bursting with flavour.

Serves 6

Prep

Cook

Total

2H 5M

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Ingredients

1 kilogram roma tomatoes, halved lengthways

2 cloves garlic, finely sliced

2 teaspoon brown sugar

2 tablespoon balsamic vinegar

1/3 cup olive oil

salt and pepper, to season

basil leaves, torn if large

mozzarella, to serve (optional)

rocket, to serve (optional)

bread, to serve (optional)

Method

1.Preheat oven to very slow, 120°C.

2.Arrange tomatoes, cut side up, on a large oven tray. Top each with a slice of garlic and sprinkle with sugar. Drizzle evenly with balsamic, then oil. Season to taste.

3.Bake 1 1/2-2 hours, until tomatoes collapse and shrivel slightly.

4.Scatter with basil. Serve with fresh mozzarella and rocket leaves or Italian bread.

Store leftovers in small jar and cover with olive oil. Keep sealed in fridge up to 1 week.
Note

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