Slow-roasted tomatoes

Slow-roasted tomatoes

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  • 8
  • Easy
  • 10 minutes
  • 2 hours


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

Cooking Instructions

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
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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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