Side Servings

Slow-roasted tomatoes

8
Easy
10 minutes
2 hours

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Ingredients

Method
  • 1 kg ripe, firm bright red tomatoes
  • a handful basil leaves
  • 6 T olive oil
  • sea salt and freshly ground black pepper, to taste

Preheat the oven to 120°C. Halve the tomatoes and place cut side up on a baking tray lined with baking paper.

Tuck in the basil, moisten with olive oil.

Roast for 2 hours.

Cook's note:
Serve in a warm salad with the roast peppers, or on a slice of crusty bread.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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