Oven Roasted Tomatoes Recipe

Above Photo: Oven roasted tomatoes drizzled with oil and sprinkled with finely chopped parsley.

These soft, moist slow-roasted tomatoes are flavoured with garlic and herbs. They can be used as part of an antipasto platter; in salads, sauces or sandwiches; or on pizza. If we will be using them in a smooth sauce, we remove the skins after the cooked tomatoes have cooled.

40ml (2 tablespoons) oil
4 medium cloves garlic, peeled and crushed
1-2 teaspoons fresh thyme leaves, firmly packed
1-2 teaspoons fresh oregano leaves, firmly packed
8 Roma tomatoes
Generous pinch of sugar
Salt
Freshly ground black pepper
1 teaspoon white vinegar

Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-forced).

Line a large baking tray with baking paper.

Combine oil, garlic, thyme and oregano in a small bowl.

Cut tomatoes in half lengthways. Remove cores. Place tomato halves, cut side up, on lined tray.

Spoon oil mixture evenly over tomato halves. Sprinkle tomatoes with sugar, salt and pepper.

Bake for about 2 hours.

Remove tomatoes from oven and sprinkle them with vinegar. Serve hot, or allow to cool on tray.

Place cooled tomatoes in a container and pour over any juices. Cover and refrigerate. © www.exclusivelyfood.com.au