I am moderately obsessed with slow roasted tomatoes. I find any brunch gathering without them to be deficient. The end.
My dad and stepmother are coming over on Sunday and I’m going to do the corn fritters and these tomatoes. Chef can tend to bacon and eggs.
- as many tomatoes as you can spare. I normally do 2 kilos, halved or if particularly large, quartered
- whole garlic cloves, unpeeled
- basil leaves, whole or torn depending on their size and your preference
- extra virgin olive oil
- a few lugs of balsamic vinegar
- a decent pinch of sea salt
- freshly ground black pepper
- Preheat the oven to 150C
- Lay the tomatoes in a baking dish with the garlic, basil and seasoning
- Pour over the oil and balsamic. The amounts of these are pure personal preference. I do a lot of oil because between me, Chef and my SIL’s husband our favourite part of the meal is leaning in over the dish with hunks of sourdough and soaking up the tomato, garlic and basil infused oily goodness.
- Bake, turning occasionally for an hour or two. Seriously. That long.
The photo above shows them roasted for probably only about an hour and without the balsamic.
Served with pasta
I sauteed off an onion with the garlic I’d roasted with the tomatoes, then threw in a tin of chopped tomatoes and about four slow roasted tomatoes and some more basil leaves. Then I mixed it through penne for a quick and easy (and delicious) dinner.