Oven Roasted Tomatoes Recipe
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
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. © exclusivelyfood.com.au
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