Slow-roasted oil-free tomatoes
- 6 Roma tomatoes
- 2 teaspoons castor sugar
- 1 teaspoon sea salt
- freshly ground black pepper
- few sprigs fresh thyme
1 Preheat oven to 100°C.Halve tomatoes lengthways and place them, cut side up, on a baking tray. Sprinkle over sugar, salt and pepper. Scatter over thyme spigs.
2 Roast for 3-4 hours, or until tomatoes are flattened somewhat and ‘shrivelled’.
These tomatoes will keep as they are for several days in the fridge, or will last for up to a month in a sterilised jar, covered in a layer of extra virgin olive oil.
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