Recipes

Slow Roast Tomatoes Try these rich, oily, home roast tomatoes instead of sundried. They are delicious mixed into salads, pasta and casseroles or chopped into sauces or dressings. Pre-heat the oven to 190°C/375°F/gas mark 5. Cut the tomatoes into quarters and arrange in a single layer in a shallow roasting tin. Toss in the oil, sugar, salt and pepper. Roast in the oven for 1½ to 2 hours turning from time to time. They are ready when reduced, deep red and just beginning to char. For a 'sun blushed' effect remove the tomatoes from the oven a little earlier. Store in an airtight container and refrigerate for up to two weeks.

Ingredients 12 British classic or large plum tomatoes 2 tablespoons olive oil 1 teaspoon brown sugar ½ teaspoon sea salt flakes a good twist of ground black pepper