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Methods & Techniques

Roasting Tomatoes

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Our neighbours were going on holiday and brought round a bag of their home-grown cherry tomatoes – they didn’t want to see them spoil on the vine. However, I was not planning any meals in which they might play a part – so I decided to roast them on a very low heat. This has the effect of partially drying and preserving them as well as providing a deeper flavour from the roasting.It’s a good trick to know. I kept the tomatoes for several day under oil in the fridge.

Your oven will vary markedly from mine – so with this kind of cooking its best simply to check the oven regularly to make sure all is going well – temperatures are so low you can’t really go wrong.

Wash and dry the tomatoes – put them in a roasting dish and pour over a generous amount of olive oil, add a pinch each of salt, pepper and dried oregano. Roast on the top shelf of a preheated oven at 140C/Gas mark 3 for half an hour, then turn the heat down to 100C/Gas mark1/2 for a further 1 – 3 hours. Check regularly and adjust timing and temperature. Let them cool and store tightly in a container covered in olive oil. Store in the fridge until needed. I kept mine for about 3 days – they were very good.

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