Slow-Roasted Tomatoes | TMix+
Basics & Foundation Recipes

Slow-Roasted Tomatoes

Time: 10 minutes prep; 1 hour baking
Yield: 12 halves
6 Roma tomatoes, halved lengthways, core trimmed
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
black pepper
  1. Line a baking tray that will hold the halves in a single layer with baking paper and place the tomatoes on it, cut side up.
  2. Drizzle generously with olive oil and balsamic vinegar. Scatter well with brown sugar, salt and pepper.
  3. Place the tomatoes in the oven at 150 - 160C for one hour or until they are well caramelised and shrunken but not burst. There should be plenty of juice in the tray.
  4. The tomatoes will have intense flavour and should be served at room temperature. They will keep well in the fridge for few days.