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’.
Nutrition Info (per serve)
No nutrition information available for this recipe.
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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