Slow-roast tomatoes

Slow-roast tomatoes

By
From
The Frugal Cook
Photographer
Mike Cooper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Another good use for a batch of small or medium-sized tomatoes. Cut them in half and lay them on a baking tray. Season with salt and pepper and drizzle over some olive oil and back in a slow oven for about an hour and a quarter to an hour and a half until sweet and caramelised. Serve with mozzarella and basil as an antipasto or add to a pasta sauce or pasta salad.
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