Saturday, January 25, 2014

Slow-Roasted Tomatoes

When I was at school Mama used to make this regularly over summer when there were more tomatoes in the garden than we could possibly eat. Although somehow, prepared this way, you can always eat more...

A simple, fool-proof meal that is bound to be a favourite.

Slice ripe tomatoes in half or quarters.
Add a good amount fresh basil, chopped garlic, chilli, salt and freshly ground black pepper.
Drizzle with a healthy amount of extra virgin olive oil.
Bake in a moderately low oven until perfectly caramelised - this usually takes a couple of hours.

Serve with pasta or a crusty sour-dough loaf, which is particularly good for soaking up every skerrick of flavour.

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