Slow-roasted tomatoes

Slow-roasted tomatoes

By
From
How I cook
Makes
1 medium jar
Photographer
Jason Lowe

These tomatoes have a sweet, intense flavour. I add them to all kinds of dishes, including salads, vegetables, fish and scrambled eggs, and they are lovely with cheeses.

Ingredients

Quantity Ingredient
6-8 ripe san marzano or other plum tomatoes
10g caster sugar
10g sea salt
10g freshly ground black pepper
extra virgin olive oil

Method

  1. Preheat the oven to its lowest setting – probably 100°C. Halve the tomatoes lengthways and lay them, cut side up, in a single layer on a large baking tray. Mix together the sugar, salt and pepper, then sprinkle over the cut surface of the tomatoes. Roast in the oven, undisturbed, for 3–4 hours until they shrivel up. Remove and leave to cool.
  2. Pack the tomatoes in sterilised jars, cover with a layer of extra virgin olive oil, seal and store in the fridge. Use within a month.

To sterilise jam jars or bottles

  • You can simply put them through the hot cycle of your dishwasher. Alternatively, wash them in very hot water with a squeeze of washing-up liquid added, rinse thoroughly and dry in a warm oven.
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