Slow Roast Tomatoes
All recipes provided by Louisa Chapman-Andrews from Cook Folk
Make a batch of these each week and you will have the makings of a lovely salad, sandwich, top for a dahl, rice bowl, soup, yogurt dip, stir through pasta, blitz for a marinade – all at your finger tips! Watch out as your addiction takes hold…
• Pre-heat the oven to 160C (150C fan) and find your latest flat baking sheet and line with baking parchment
• Slice enough tomatoes through the stalk (into halves if small/medium or quarters if large) to cover your baking sheet in a tight single layer
• Lay cut side up on a flat tray covered with grease proof paper
• Toss with oil, salt, pepper and thyme sprigs (or experiment with other herbs – lemongrass makes a really unusual change)
• Roast in the oven for anywhere between 1-2 hours depending on size and desired
consistency
• Once cooked to your liking, taste and adjust sweetness if needed with a little maple
syrup
• Store covered in a film of best quality extra virgin oil in the fridge for up to a week (if they last that long!)
