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.

1. Pre-heat the oven to 190°C/375°F/gas mark 5.
   
   
2. Cut the tomatoes into quarters and arrange in a single layer in a shallow roasting tin. Toss in the oil, sugar, salt and pepper.
   
   
3. 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.
   
   
4. Store in an airtight container and refrigerate for up to two weeks.