Slow-roasted tomatoes

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I adore these tomatoes.  They’re really easy to prepare, will keep for a few days in the fridge and are great added to salads, served on toast with a drizzle of olive oil or thrown into a pasta sauce.

  • Punnet of organic, on-the-vine cherry tomatoes – Halved
  • 1 garlic clove – sliced
  • Drizzle of olive oil
  • Sprinkle of seasalt
  1. Assemble all the ingredients in an ovenproof dish and pop in the oven at 100°C and bake for about an hour
  2. If not eating immediately then they can be stored in the fridge in an airtight jar for a few days

 

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