Ingredients

  • Slow Roasted Vine Ripened Tomatoes
  • Sprinkling of good sea salt and cracked pepper
  • 1-2 tablespoons of sugar
  • ¼ cup of olive or macadamia oil
  • A sprinkling of winter thyme (leaves only)

Author of this recipe

Cooper Shoot Tomatoes

Cooper Shoot Tomatoes

Grower / producer

Hugh and my wife Heather grow tomatoes and other vegetables, in order to sell at local markets near Byron Bay in Australia. "You say tomato - we say delicious". We love (and recommend) to use... Read more
Total votes: 9

Roasted tomatoes really bring out the great tomato taste and can be served hot "on the side" or cold gently tossed through your favourite salad.

Preparation

Halve tomatoes and lay cut side up on an oiled baking tray very close together. Sprinkle with salt, pepper, sugar and herbs on top, then lightly drizzle oil over it. Place in a very slow oven around 90 degrees for about 3-4 hours until dehydrated by half. Store in an airtight container in the fridge for a week to 10 days and longer if in oil. Note: If using oil to store in, try mixing olive oil with sunflower 50:50 before placing in a container in the fridge, as olive oil alone will solidify. Enjoy their intense sweet flavor

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