October 3, 2015 by dgarnett2013
Slow-roasted tomatoes: How I Cook by Skye Gyngell
Makes 1 medium jar
- 6-8 ripe San Marzano or other plum tomatoes
- 10g caster sugar
- 10g sea salt
- 10g freshly ground black pepperHal
- extra virgin olive oil
Preheat the oven to its lowest setting – around 100℃.
Halve the tomatoes lengthways and lay them, cut side up, in a single layer on a large baking tray.
Mix together the sugar, salt and pepper, then sprinkle over the cut surface of the tomatoes.
Roast in the oven, undisturbed, for 3 – 4 hours until they shrivel up.
Remove and leave to cook.
Pack the tomatoes in sterilised jars, cover with a layer of extra virgin olive oil and store in the fridge. Use within a month.
Tomatoes roasted while we played ball.