This recipe goes with my obsession for ‘picky’ food. I love anything that can be grazed on, they also double up as a cooking ingredient – these tomatoes have become a store cupboard essential in my kitchen. After seeing a recipe in a magazine recently, I thought I would give my own a go, it looked so easy and I found it really was. As long as you have a couple of hours spare as you need to cook them low and slow. It’s also a great way of using up the remaining few in a pack of softening tomatoes.
You will need…
6 Tomatoes, sliced in half
2 tsp Olive Oil
2 pinches of dried herbs, I used Mccormick Garlic and Herb Seasoning, mixed with one pinch of salt
1 Sterilised glass jar
Additional olive oil, for topping up the jar afterwards, use the best you can afford as this will add to the end flavour of your tomatoes
Preheat the oven to 130 degrees celcius. Place the tomatoes cut side up on a baking sheet and brush each one with a little olive oil.
Remove and cool before placing in a jar and topping up with olive oil.
You can use them in salads, sauces, pizza, pasta or straight from the jar. Any tomatoes can be used for this recipe but you’ll need to alter the cooking time according to size. I have used cherry tomatoes before and they are equally as yummy and took just over an hour at the same temperature.