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Roasting Tomatoes

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Our neighbours are going on holiday and bring round a bag of their home-grown cherry tomatoes – they don’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 deep, rich and sweet flavour. It’s a good trick to know.

A very low oven is required – so it’s best to check the oven regularly to make sure all is going well. Wash and dry the tomatoes, Leave them whole or slice them in half. Place in a roasting dish and pour a generous amount of olive oil over the tomatoes, add a pinch each of salt, pepper and dried oregano. Roast on the middle shelf of a preheated oven at 140C/Gas mark 3 for fifteen minutes, then turn the heat down to 100C/Gas mark1/2 for about three hours or until they appear wrinkled with dried edges, but still have moist flesh . Check regularly and adjust timing and temperature. Let them cool, place in a container and cover the tomatoes in olive oil. Store in the fridge until needed. They will keep for three to four days.

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