I love tomatoes.
I haven't always however; they were always the culprit behind an ugly soggy sandwich. As I have gotten older I have found a warm appreciation, perhaps even a romanticism for the humble tomato. The aroma of fresh plump tomatoes that have been kissed by the sun gets me very excited; the possibilities are endless. One of my favourite things to do with tomatoes is to slow roast them; I pop my linen apron on and channel an Italian farmhouse somewhere in Tuscany.
Slow Roasted Tomatoes
10 Ripe Vine Tomatoes
½ teapsoon Caster Sugar
½ teaspoon Sea Salt
½ teaspoon Freshly Ground Black Pepper
Good Quality Extra Virgin Olive Oil
Heat your oven to 100c.
Halve the tomatoes and lay the cutside up, in a single layer on a baking tray. Mix together the sugar, salt and pepper and sprinkle this mix over the tomatoes with the olive oil. Roast undisturbed for 3-4 hours until they shrivel up. Remove from the oven and set aside until ready to use.
The great thing about having them prepared like this is that they will keep well for several days or you can store them for longer (up to a month) in sterilised jars, covered with a layer of extra virgin olive oil.
Bon Appetit
