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Susie's Larder
THE GUEST LARDER

Slow Roasted Tomatoes

Serves
6-8 as a salad topping
TIME
2 hours and 30 minutes
COST
DIFFICULTY
Anyone can do it

Ingredients

  • 16 Plum tomatoes, quartered  
  • Extra Virgin Olive Oil
  • 2tsp caster sugar
  • 4 sprigs of thyme, cut into 2cm sprigs
  • Maldon sea salt (normal will do)
  • Black pepper

Method

  1. Preheat your oven to 140 degrees fan, scatter your tomatoes onto a baking tray seed side up.
  2. Drizzle the tomatoes halves with olive oil, then sprinkle evenly with thyme, a sprinkle of sugar a generous amount of salt some salt and freshly ground black pepper.
  3. Roast them for 2-2.5 hours or until they start to caramelise.They should be lightly dried and darkened. Remove from the oven when done and set aside to cool.
  4. You can either freeze them or keep them in a jar and cover with olive oil and some more thyme (these can be stored in the fridge for up to 4 weeks).

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Created by 
Susie Flory
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susie@susieflory.com
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