Oven-roasted tomatoes
15th November 
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Ingredients
- 10 ripe large Roma (egg) tomatoes, halved lengthways
- extra virgin oil
- 1 tsp sea salt**
- ground black pepper
- 2 tsp caster sugar
** Sea slat is best for this recipe. Table salt can be used however use less – lightly sprinkle to your taste.
Method:
Preheat oven to 180C. Place tomatoes cut-side up in a single layer on a rack in a large baking dish or on a baking tray lined with baking paper.
Sprinkle evenly with oil. Sprinkle with sea salt, pepper and sugar. Roast for 40-50 miniutes or until very soft but still holding their shape.
Remove tomatoes from oven and leave on rack to cool. Serve warm or at room temperature. Store in a shallow airtight container in the fridge for up to 1 week.
Serves 4