Life on a Table recipe #2 – Slow roasted cherry tomatoes

SLOW ROASTED CHERRY TOMATOES

Slow-roasting tomatoes isn’t rocket science. It really brings out their flavour, making them sweet and concentrated, and so easy and versatile to use. I like to roast them with garlic, put them in a jar, cover them with olive oil and keep them in the fridge to use when required. They can also be frozen in bags for later use in pastas and sauces.

INGREDIENTS

2 kg cherry tomatoes, washed

30 ml olive oil

30 ml balsamic vinegar

5 ml sugar

2.5 ml salt

5 ml freshly ground black pepper

5 ml dry basil (or a handful of fresh leaves)

1 head of garlic, peeled

METHOD

Put the tomatoes in a roasting pan.

Sprinkle the rest of the ingredients on top.

Shake the pan a little.

Roast in the oven at 160°C for at least 2 hours.

Shake the pan once or twice during roasting.

Roast until the juices caramelise at the bottom.