Making oven-roasted tomatoes is amongst the easiest things to do. All you need is an oven, some herbs and spices and you’re set to go. Especially when you can get tomatoes by the box.
Roasted tomatoes are delightful and can be used in a variety of ways – from salads, to snacks, to pastes and sauces, there is no limit to their versatility.
To make them,
You’ll needAs many tomatoes as you like – I used snack plum tomatoes Seasoning to flavour them – I used some Sel herbes de provence I got in Paris Some olive oil Garlic cloves
A tip: If using plum tomatoes, halve lengthways. If using round tomatoes, halve across the middle
Halve and lay cut side up on a baking tray
Season with salt and herbs and add garlic cloves
Drizzle some olive oil over them
Place in the middle of the oven for 2 hours (at 100 degrees centigrade), then increase oven to 150 degrees centigrade and roast for another 1/2 – 1 hour, depending on how dry you want them.
They should have shrunk to about half their original size but still retain their moistness
Cool and refigerate in a clean bowl or jar for a week, on their own or…
… topping off with oil and additional herbs and spices (assuming they are not all polished off minutes after getting out of the oven!) My aim here was to infuse the oil with flavour for a tasty semi-conserva (conserva is a tomato paste/tomato puree traditionally made from sun-dried tomatoes and pureed.After which it is stored and preserved by covering with (olive) oil. This oil is often used to flavour cooked and non-cooked dishes. Of course we’re talking origin Italiano).
If they do, proceed to save a few for some Chicken caprese millefeuille!
And then layer some on brown bread with grated cheese, like my man did!
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