12 British midi plum tomatoes
2 x 15mlsp (2tbsp) Olive oil
1 x 5mlsp (1tsp) Soft brown sugar
Fresh black pepper
Preheat the oven to 190°C, 375°F, Gas Mark 5.
Cut the tomatoes into quarters and place in a mixing bowl with the olive oil, sugar and a good grinding of rock salt and black pepper. Turn the tomatoes with a spoon to ensure that they are thoroughly coated with the oil and sugar.
Place the tomatoes on a baking sheet and roast in the oven for 1½ to 2 hours, turning from time to time.
They are ready when reduced in size, deep red and just beginning to char. For a 'sun-blushed' effect, remove the tomatoes from the oven a little earlier.
Allow to cool completely before storing in an airtight container and refrigerate for up to two weeks.
Tip: Try these rich, home roast tomatoes instead of sun-dried. They are delicious mixed into salads, pasta, casseroles or chopped into sauces or dressings.
Did You Know?
If all the British tomato plants were lined up end to end, they would wrap round the equator 8 times.