Slow-Roasted Tomatoes

Ingredients

• 900 g (2 lb) Ripe plum tomatoes, halved lengthways
• 3 tbsp Olive oil
• 4 Garlic cloves, left in their skins
• 1 tsp Dried oregano or fresh thyme
• ½ tsp Fine salt
• ½ tsp Sugar
• Black pepper

You’ll need: Large baking tray

Method

1. 1

   Prepare the tray. Heat the oven to 160°C (325°F). Pour half the oil onto a large baking tray and turn the tomato halves in it, then set them cut side up in a single layer.

2. 2

   Season. Sprinkle over the herbs, salt, sugar and a few grinds of pepper. Tuck the garlic cloves between the tomatoes and drizzle with the remaining oil.

3. 3

   Roast slowly. Roast for 1 hour 30 minutes to 1 hour 45 minutes, until the tomatoes have shrunk, darkened at the edges and look jammy. Check them after an hour and move any browning too fast to a cooler corner.

4. 4

   Cool and use. Leave to cool on the tray. Squeeze the soft garlic from its skins and spoon everything, with the oil from the tray, over pasta, toast or salads.