oven roasted tomatoes
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Ingredients
- 1 large box baby plum or cherry tomatoes (cut in half)
- dried oregano
- 1 bulb garlic (break into cloves but leave in skin)
- salt & pepper
- olive oil
- sterilised jars
Directions
| Line a baking tray with some parchment paper and place the tomatoes on the paper, skin side down. Scatter over the garlic cloves and a generous amount of dried oregano, season with a little salt and ground black pepper. Place in an oven at 100CFan and cook for 4-5 hours. The tomatoes will dry up but should still be a little soft to the touch. | |
| Pop the garlic out of its skin and place in the sterilised jars along with the tomatoes. Completely cover the tomatoes with olive oil and seal the jars. | |
Note
This recipe is not too prescriptive with quantities, make up what you have room to store.
These tomatoes are delicious with green vegetables. Steam some green beans, then add the tomatoes and some of the oil to a frying pan, heat up and toss in the green beans to coat.
We use olive oil for storing the tomatoes, not extra virgin as we do like to use the flavoured oil for cooking.
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