Slow-roasted tomatoes

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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.

terraceplay1 terraceplay2

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