Slow-Roasted Tomatoes with Garlic & Herbs
Halved tomatoes roasted slowly with whole garlic cloves, rosemary, thyme and olive oil until sweet, jammy and intensely savoury. Use them on toast, with pasta, or as a side.
2 hrs 40 mins
Easy
Serves 6
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Nutrition per serving
110
Calories
2g
Protein
9g
Carbs
8g
Fat
Ingredients
- 1.5kg tomatoes (Roma or any ripe ones), halved
- 1 head of garlic, cloves separated and lightly crushed
- A few sprigs of rosemary and thyme
- 5 tablespoons good olive oil
- 1 teaspoon flaky salt
- ½ teaspoon black pepper
- A pinch of sugar
- 1 teaspoon dried oregano
How to make it
1. Arrange Heat the oven to 150°C (300°F). Lay the tomatoes cut side up, packed tightly in a single layer on a large tray. Tuck the garlic and herb sprigs in between.
2. Season Drizzle generously with the olive oil and sprinkle with the salt, pepper, sugar and oregano.
3. Roast slowly Roast for 2–2½ hours until the tomatoes have shrunk, wrinkled and caramelised at the edges but are still juicy.
4. Use Serve warm as a side, pile onto toast or sourdough with burrata, or toss with hot pasta and the garlic squeezed out of its skins.
Good to know
- Keep them in a jar covered with olive oil in the fridge for up to a week
- The leftover tomato-garlic oil is gold for dressings
Cooking ability level
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